Wednesday, September 29, 2010

How Do I Use it? Rice Part II: Types and Uses

Last week we talked about the benefits of rice and why it should be in our food storage, this week we will look at some of the different varieties of rice and what they are used for.

  • Basmati- long-grain, can be white or brown- generally used for Indian and Middle Eastern cuisine
  • Brown Rice- medium- good as a side dish
  • Brown Rice- short- good for sushi, puddings, and side dishes
  • Brown Rice- long- good for pilafs, stir-fries, paella, etc
  • Jasmine Rice- long-grain, can be white or brown- Thai dishes, stir-fry
  • Texmati- long-grain, white- uses similar to Basmati or regular rice
  • Texmati- long-grain, brown- plain, curried
  • Wehani Rice- long-grain, red rice- great for salads, tastes sweet
  • Wild Rice- long-grain, seed of aquatic grass- great alone, in pilaf, as a side dish, or mixed with other grains.
  • White Rice- can be used in the same way as it's brown rice cousin.
These are just a few of the many types of rice out there, each with it's own tastes and uses. Most of the time in food storage it's going to be either white or brown rice.
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