Delish Cooking School: Types of Rice
This exclusive content from Delish Cooking School will teach you how to identify and cook with different types of rice.
The whole world loves rice. It all started with Asian fried rice. Then the Italians showed us risotto, the Spaniards gave us paella, sushi made its way from Japan, and the Near East introduced us to pilaf. But despite our love for the grain, not all rice is created equal. Each has its virtues and uses. Get a lesson in what different types of rice look like and how to cook with them from this exclusive Delish Cooking School cookbook content.From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
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Delish Cooking School
With triple-tested recipes, easy-to-follow instructions on how to handle ingredients, clearly explained cooking methods, and step-by-step images to guide you through the cooking process, Delish Cooking School helps home cooks at every level prepare delicious dishes with ease.
Scroll through the slideshow to get an exclusive sneak peek at some of the great content in the book.
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Louise Lister
Long-Grain Rice
Long and slender, the grains stay dry, separate, and fluffy after cooking, so it is the right choice for most savory uses. Perfect as a plain accompaniment or a bed for sauces. Great in rice salads, Indian and Middle Eastern pilafs, and Mediterranean soups.
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Louise Lister
Basmati Rice
A fragrant long-grain rice, originally from Pakistan. It should be cooked by the absorption method to retain its warm aroma and taste. The grain is prized for its low-GI rating, which means it helps control blood glucose levels and keeps you satisfied for longer.
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Louise Lister
Jasmine Rice
A long-grain Thai rice that is also aromatic but is softer and a little more clingy than basmati once cooked. Jasmine is the perfect accompaniment for Southeast Asian food. It should be cooked by the absorption method to preserve its aroma and taste.
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Louise Lister
Brown Rice
Brown rice retains the high-fiber, nutritious bran coating that's removed from white rice when hulled. It takes longer to cook than white rice and has a chewier texture. Once cooked, the long grains stay separate, while the short grains are soft and stickier.
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Louise Lister
Calrose Rice
A medium grain developed in California in the 1950s; the variety is no longer grown, but many brands use "calrose" as a generic name for their medium-grain rice. It's easier to work with than sushi rice as it's not as clingy.
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Louise Lister
Arborio Rice
The best-known of the Italian risotto rices, which partly dissolve when cooked to achieve a clinging, creamy texture but, at the same time, remain firm to the bite (al dente), so the rice won't become mushy. Other risotto rices include carnaroli and vialone nano.
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Louise Lister
Glutinous Rice
Also known as sticky rice, this variety is a stickier version of short-grain rice. Its plump, distinctively flavored grains cling together when cooked, so they can be easily formed into small balls for dipping into savory dishes and soaking up the sauce.
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Louise Lister
Black Rice
Also known as purple rice, black rice is unmilled, leaving the dark husk in place, which colors the grain when cooked. It has a nutty taste and crunchy texture. There are hundreds of varieties across Asia, from Chinese black rice to Thai black sticky rice.
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Louise Lister
Nishiki Rice
A Japanese variety that's often sold as medium-grain rice, but is actually a slightly longer short-grain rice. Like Koshihikari, Nishiki cooks to the tender and lightly clinging texture that is right for sushi. This light, fresh-tasting grain is also grown in California.
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Louise Lister
Koshihikari Rice
A premium Japanese short-grain rice, distinguished by its aroma, sweet flavor, and sticky texture. Its small, round grains cook to a softness with just enough cling to be eaten with chopsticks. Perfect for sushi and rice desserts. Also sold as "sushi rice."
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Delish Cupcakes by Color
Cooking isn't the only way to impress your family and friends. Delish Cupcakes by Color will show you how to expertly decorate cupcakes in more than 100 styles.
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