Ingredients

Method

1. The history of rice goes back many centuries. It is and has been for centuries the staple starch of many countries.
2. Over the last five years we have seen enormous growth in the selection of rice available to us. New importers are bringing in rice from many places so we can make an authentic risotto, a tender pilaf or great sushi.
3. Each rice variety cooks and tastes quite different. While it is best to try to use the right rice type for the correct style of cooking, you can always make substitutions which will offer perfectly delicious dishes
4. Here's an over-view of what is on offer, and the preferred cooking methods.

LONG GRAIN RICES:

1. These are usually eaten in savoury dishes and there are many varieties (both white and brown) available, sold under brand names. Two special long grain rices that are now available are:

Basmati Rice:

1. This is a generic name for rice grown in Northern India, and in Pakistan, it is considered to be the king of rice. It is famous for its long slender grains that lengthen on cooking and for its fine flavour. Basmati cooks better if it has been washed and allowed to soak in plenty of water before cooking (see Biriyani).

Jasmine Rice:

1. Also called Thai rice, this is wonderfully sweet fragrant rice used mainly in South East Asian dishes (see Pilaf recipe).

SHORT GRAIN RICES:

1. Are often called pudding rices. They are short and fat and in some case spherical. Many Japanese rices are also quite sticky making them ideal for sushi. Short grain is the preferred rice for cooking paella and risotto. Special short grain rices include:

Arborio:

1. This is a generic name for plump, short grain rice from Italy and used in the making of risotto.

Calrose:

1. Grown in Australia this is really a medium-grain rice, though it should be cooked as a short-grain rice.

Sushi or Sweet Rice:

1. Is a descriptive name given to short grain sticky rices that are sold in speciality shops for making Sushi.

Calaspara rice:

1. Is from Valencia in Spain and is used for making Paella.