Types of Rice
Wondering what Rice is best for your dish? The information below will be helpful. And remember - Riceland Rice does not need rinsing. To retain vitamins, do not rinse before or drain after cooking.
Brown Rice
- Nutritionious 100% whole grain product.
- Only the outer hull has been removed.
- Rice germ and bran layer remain on each kernel.
- Slightly chewy texture with a nutty flavor when cooked.
Long Grain Rice
- Remains separate and fluffy when cooked.
- Bran layer removed during milling process.
- Slender kernel with white color.
Parboiled Rice
- Rice undergoes a steam and pressure process, called parboil, to create separate kernels when cooked.
- Golden color and firmer texture when cooked.
- Golden color comes from bran layer being forced into the kernel during the parboil process.
- It is not precooked; follow cooking directions on package.
- Use in soups, entrees and any recipe where the kernels need to remain separate.
Medium Grain Rice
- Shorter, wider kernel than long grain rice.
- Cooked grains are plump and tender, with greater tendency to cling Sticky Rice.
- Use in desserts, pies, puddings and casseroles where a smooth texture and the ability to hold its shape is desired.
I need my rice to be soft and sticky.
Yes! I want the rice to stick together easily and be very soft and/or creamy. (i.e. sushi, risottos, puddings, etc.)
Maybe? I want rice that
isn't mush, but I also don't
want it to be firm.
isn't mush, but I also don't
want it to be firm.
No! I need my rice to stay slightly firm because it will cook for a long time or be in a liquid. (i.e. casseroles, soups, gumbo, crockpot, etc.)
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