Types of Rice

Being aware of the different types of rice is valuable when considering nutrition, especially if you're a vegetarian, or perhaps you have a gluten-free diet in which you need to avoid wheat. In my own living experience, that's the case. As a gluten-free person, I rely quite heavily on the nutrition and hunger satisfaction that I receive from rice.

Not only is rice a versatile food that combines well with a plethora of dishes and foods, it is a global favorite that creates sustenance in many a nation worldwide. You'll be surprised at how many types of rice there are available. Knowing they exist is the first step as explained in a recently published brochure by the National Cooperation of Grocers, as well as some of my own knowledge of various types of rice from spending 40 plus years as a vegetarian.

Basmati Rice

In the National Cooperation of Grocers Brochure, this rice is defined as a long grain, aromatic white rice that finds its home in the foothills of India and Pakistan according to the National Grocers brochure. It more recently found a home in California as well. It possesses a flavor similar to nuts, and is a welcome grain in many of the rice dishes we make in our Western culture. You'll also find a type of Basmati rice called "Texmati". This is a combination of long grain brown rice and basmati rice together. I find this rice to be a pleasant mix of of the two rices for those like myself that are fans of brown rice and basmati rice.

Japonica

A short grain sticky, black type of rice, Japonicas country of origin is Japan. Its flavor is often referred to as similar to that of grass, and its primarily used in a wide variety of gourmet dishes. It sells well at the health food store I work at, and according to the National Cooperation Grocers brochure, it gets its fair share of use.

Brown Rice

In alternative health circles, I've known brown rice to be known for its high nutrient value. The bran of brown rice is loaded with a complex of B vitamins, however, the entire grain is rich in many other nutrients like phosphorus, iron, linoleic acid (an essential fatty acid), and a good dose of protein to boot. I have found that I can make it sticky, or not, depending on how I cook it. Sticky brown rice is very good for many types of sushi, as well as a number of desserts.

Sweet Rice

Known for being high in its starch content, sweet rice is used for a number of dessert dishes making it rather unfit for everyday table rice, I can attest to that from trying to use it as a regular table rice. You'll find it in dumplings, molded rice puddings, and in rice cake that's typically from Japan. It's a welcome addition to a number of soups as well according to the National Cooperation of Grocers.

Wild Rice

This type of rice tends to be even longer than long grain rice. It has an interesting background too. It's a seed of an aquatic grass that is closely related to corn more so than rice. Wild rice is grown in a low level water, otherwise known as a paddy type of environment in states like Minnesota, Wisconsin, the Rocky Mountains and California. As a Wisconsin resident, I've known of Wisconsin's involvement in growing this type of rice, but its good to see this mentioned in the National Cooperation of Grocers brochure. It's then harvested by Native Americans that use traditional methods of harvesting.

Source:
National Cooperation of Grocers 2010 brochure