What is Your Favorite Kind of Rice?

I love rice. I can straight up eat a bowl of rice and be happy. There’s just something about it that’s so magical. Here are a few common types of rice.

WHITE RICE

When people think of rice, they probably picture a bowl of white, long grain rice. This is rice that has been milled to remove the husk, bran, and germ. In other words, the outer shell, ovary, and embryo have been removed from the seed, leaving the rice in the form of white, yummy goodness. Unfortunately, such processing takes away from the nutritional value of rice. But that won’t stop me from eating it!

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STICKY RICE

Another white rice variety is short grain glutinous rice, more commonly referred to as sticky rice. When cooked, this rice becomes, well, sticky. The grains of rice adhere to one another and have a gooey texture. It is used in many Asian cultures, including Vietnamese, Chinese, Japanese, Korean, Thai, and Filipino. For example, it is used to make bánh, mochi, and zongzi. And if you’re watching your sugar intake, you’d be happy to know that sticky rice is gluten free!

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BROWN RICE

Rice that has not been milled (only the husk is removed), whether long or short grain, is called brown rice. Light brown on the outside, this type of rice has a grainier texture than white rice. It is somewhat chewy and has a nutty taste. Since brown rice is rich in vitamins and minerals, it is often considered to be a healthier alternative to white rice. However, the downside is that it spoils faster.

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BLACK RICE

Finally, black rice is another form of rice that is rich in vitamins and minerals, especially iron. Its dark color comes from its high anthocyanin content, and it also contains antioxidants. In China, black rice is appreciated both as food and as medicine. Black rice is also known as forbidden rice because it was meant to only be eaten by the emperor, and other people were not allowed to eat it. But today, black rice can be had by all.

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The more rice, the merrier.  Happy munching!