Rice

Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India, and Indonesia, are all rice-based societies and it is their staple food.

More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in the world include:

Low GI White Rice (formerly known as Doongara rice or clever rice) – long-grain rice that’s uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice.
Basmati rice – a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry-based dishes. It also has a lower GI than regular rice.
Jasmine rice – very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed.
Arborio rice – a much shorter and plump grain, it is typically used in Italian dishes like risotto.
Brown rice – a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed.
Colored rice – black rice and red rice are now available in Australia as well as wild rice.

Types of Rice

Length and Shape

Rice is often characterized as one of three varieties - long-grain, medium-grain, or short-grain rice. These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider.

Long Grain Rice - This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light, and fluffy when cooked.

Medium Grain Rice - When compared to long-grain rice, medium-grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.

Short Grain Rice - Featuring grains that are less than twice as long as they are wide, this rice is short and best for sushi. It has a sticky texture when cooked.

Aroma

The aroma is another factor to consider when cooking with rice. Certain rice varieties give off pleasing fragrances while being cooked. Add a sensory element to your guests' dining experience with these rice types.

Basmati Rice - Basmati rice is a type of long-grain rice that is popular among Indian cuisine and other ethnic dishes. Cooked basmati rice imparts a subtle nutty or popcorn-like flavor and aroma.

Jasmine Rice - Jasmine rice, sometimes known as Thai fragrant rice, is a type of long-grain rice with a long kernel and slightly sticky texture when cooked. Use it to infuse a subtle jasmine flavor and aroma into your dishes.