Rice
Long-grain Rice
Brown Rice
Instant Rice
Converted Rice
Enriched Rice
Medium- grain Rice
Short- grain Rice
Plump, tender, and moist. They stick together
They work good for puddings and salads
Contain a starch that is more keep them separate and fluffy as they cook
Basmati rice and jasmine rice are examples of long grain rice
It has bran and germ removed leaving only the endosperm
While it loses some of the nutrients, fiber found in brown rice when it is processed
Whole-grain form of rice and the hull has been removed
It takes longer to cook than white rice and has a chewy texture
It's steamed under pressure to save nutrients before the hull is removed
It has more nutrients because its more enriched
It's precooked and dehydrated before packaging
Only takes a few minutes to prepare but takes longer to cook because the nutrients
They are almost round and they have the highest starch content of the three types of rice. When moist they stick together
Asian cuisine uses short grain rice because its easy to pick up with chopsticks
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