Nutrition and DietTypes of rice and main varieties of rice

Types of rice and main varieties of rice

White rice, brown rice, wild rice, long grain rice … Did you know that there are 40,000 different varieties of rice? Find out which are the most common.

What is rice and how many types of rice are there?

The rice is certainly a staple for millions of people around the world, from thousands of years ago. This wonderful and nutritious cereal is present in practically all the cuisines of the world, while in countries such as Japan, China or Indica it stands out for being the basis of the diet of its citizens.

For this reason, it is totally normal to discover that around 90% of world rice production is found in Asia, a continent where rice has become the basis of the diet of billions of people.  In fact, it is estimated that it was domesticated in China more than 8,500 years ago.

Rice basically consists of the seed obtained from the Oryza sativa plant (a plant from Asia), or from the Oryza glaberrima plant (when this cereal comes from Africa).

Regarding the different types of rice, did you know that there are actually more than 40,000 varieties of rice around the world? Of course, in order to divide the different varieties that exist, different classifications are used: subspecies, chemical composition, depending on the shape of the grain, according to the color of the grain and according to the industrial treatment that has been given.

The most popular varieties and types of rice

White rice

It is one of the most common rice dishes, short or medium grain, it is used in our kitchen, for example, in well-known dishes such as paella or rice pudding.

They are grains rich in starch that can also be used to prepare croquettes, soups or risottos among many other dishes.

However, glutinous rice has even more starch, and that is why its grains are used to prepare the famous and well-known sushi, as they become stickier.

The most widely cultivated varieties are Bombay rice and Bahia rice.

Wild rice

Although it may seem the opposite, it is not a rice itself, but rather an aquatic plant from North America, and already harvested by the Indians many years ago, which belongs to the Zizania family.

It is black in color and long grain, and in addition to having a higher number of proteins than rice, it requires more time to cook. For this reason it is common to find it under the name of water oats.

Integral rice

It is one of the healthiest and healthiest races, especially for its important benefits, virtues and properties for the health of those who consume it.

This is because brown rice, long or short grain, is one of the most natural rices, since only its outer husk is extracted and a good part of the germ and bran is preserved.

As we will see later, it is a much more nutritious rice, as it contains little fat, an abundant amount of vitamin E and B vitamins and fiber, as well as an important source of minerals, proteins and carbohydrates.

Long grain rices

Mainly there are different types, although the best known, as you will surely know, are the basmati, native to the Himalayan regions and widely used in Indian cuisine.

Jasmine, from Thailand, also stands out. These two rices cook quickly, and have the peculiarity that their grains are loose.

It is common for these grains to measure 6 mm. in length to more, and they are easily distinguishable because they are usually thin and elongated. In fact, after proper cooking, it is common for them to remain whole and not break.

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