Hello friends. Hope you haven’t missed me too much?😉
This topic might be my most infamous topic However, there is no greater disappointment than getting a soggy rice when you aim to impress your family and friends with your rice recipe.
Except you are doing rice rissoto and some other dishes, there is need for you to be able to first identify different kinds of rice, their structures and their absorption rates.
Then will you be able to know how, what duration and technique of boiling that will give you a perfect boiled white rice to go with your variety of soup.
Types Of Rice, their unique characteristics and Their Boiling Techniques
TYPES OF RICE
There are different types of rice; many of which even I got to know through studies; I ll list them but I will focus more on those popular ones eaten in the world
1. Long grained rice (white)
2. Unpolished short whole-grain rice (Ofada rice)
3. Brown rice
4. Basmati rice (long grain)
5. Wild rice
6. Jasmine rice
7. Short grain rice (plump)
8. Black rice (Forbidden rice)
9. Canaroli rice (rissoto and pudding rice)
10. Thai sticky rice
Long Grain Rice (White)
Check for your desired strength, add more water if you want it to be softer or just put down and it’s done. Easy. However, many of the other types of rice I’m about to show you cook differently.
So if you are cooking basmati, unlike long grain, have it in mind that you are not leaving it unattended to.
Short Grain Rice (Plumpy)
All in all, it gets soggy and sticky easily and it’s good for rice rissoto and forms structure easily. It also gets done easily so its advisable to cook for a little time
Unpolished Rice (Ofada)
You might never get it right if left for the water to dry off. It’s simple, when you that and it’s done, drain through a sieve.
….Now you know what to do when you get that kind of Rice. #winks
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