Rice is Asian food and a staple food in Asia.There are many rice varieties in different countries in Asia, such as Chinese long grains, round rice, Japanese sushi rice, Thai sprout rice, Indian fragrant rice, and glutinous rice.Different rice varieties will have different tastes and flavors after cooking.
Rice is not only Asian cuisine, but it also occupies a place in European and American cooking.For example, the famous Spanish seafood rice, Italian meal, rice pudding and other foods are all foods with rice as the main raw materials.How many rice have you eaten?Do you know how to cook them to get a better taste?
After reading this article, you will learn about several common rice:
- Mi Mi Chinese and English Comparison Table
- What are the benefits of rice?
- What are the types of rice?
- Detailed introduction of various rice
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Mi Mi Chinese and English Comparison Table
| Rice category | Rice Chinese | Rice English | Sugar Lift Index (GI) |
| Long grain rice Long Grain Rice | Thai rice | Thailand Jasmine Rice | 109 |
| Indian fragrant rice | Basmati Rice | 60 | |
| Ordinary white rice | White Rice | 72 | |
| brown rice | Brown rice | 54 | |
| Red rice | Red Rice | 59 | |
| Wild rice | Will rice | 54 | |
| Centered rice Medium Grain Rice | Ordinary white rice | White Rice | 72 |
| black rice | Black Rice | 42 | |
| Italian rice | Arbitio Rice | 69 | |
| Short grain Short Grain Rice | Valencia rice | Bomba Rice | / / |
| Sticky rice | Glutinous ray | 75 | |
| Sushi | Sushi Rice | 85 |
What are the benefits of rice?
As a common staple food, rice is an important nutritional element, such as carbohydrates, vitamins and minerals, including:
- Carbohydrates and dietary fiber: provide necessary energy supply for the human body;
- Vitamin B1 and B6: Provide high-quality vitamins to meet the needs of the body;
- Magnesium, phosphorus, selenium, manganese and other trace elements: help the body perform well;
What are the types of rice?
A.Press the rice length and short points
There are three main types of rice:
- Long Grain Rice
- Medium Grain Rice
- Short Grain Rice
From the perspective of the shape, the long grain rice looks relatively slender, and the length of the rice is usually 4 times or even above the width; the short-grain rice is short and round; the length and width of the medium-grain rice are between the two.
In terms of taste, the differences between these three are mainly determined by the types of starch they contain.The types of starch contained in rice mainly include straight starch and branches of starch.
Long-grain rice: It contains a high proportion of straight starch.After cooking, the mouth is fluffy, and the rice grains of rice are relatively easy to separate.
Short-grained rice: It contains a high-proportion of branches starch.After cooking, it feels soft glutinous cotton and silk, and the rice grains are more adhesive.
Mid-granular rice: In the two, according to the different cooking methods, it can be loose to the loose rice with long grains, or it can also have short grain rice fragrant glutinous.
B.According to the rough rice of rice
Classified by the treatment of rice after harvesting, mainly:
- brown rice
- Fine rice
After the rice is harvested on the rice, except for the hard shell that cannot be eaten in the outermost layer, it contains three ingredients, bran with high outer fiber content, the most commonly edible germ portion, and the embryo parts contained in the germ.
Usually eaten rice is generally refined rice.It removes bran that tastes less well, and at the same time remove embryos, and to obtain uniform and exquisite rice.
However, as people attach importance to dietary fiber, they realize that there are a lot of nutrients in bran, so brown rice gradually enters the list of staple food.Brown rice is the rice that retains bran.Bran usually shows different pigment precipitation according to different varieties.There are brown, red, purple, and even black, etc., in brown rice, fiber bran cortex and nutritious germ are kept complete, so it has a faint nut flavor after cooking, and at the same time presents a more chewy taste.
At present, brown rice sold on the market is usually an unpaid process of ordinary white rice, and it is a relatively more acceptable taste among all rice varieties.
Let’s introduce different rice in each category according to long grain rice, medium-grain rice, and fine-grained rice:
1.Long grain rice
Long-grain rice usually appears in Thai and Indian flavors, which are mainly characterized by appearance and taste.
In terms of shape, long-grained rice is a thin strip, and the length is 4 times or even above the width.It is usually refined rice with uniform color.
In terms of taste, long grain rice still reports a more loose state after cooking.It can be easily separated between rice grains and is not easy to stick.Therefore, long grain rice is often used when making fried rice and other foods.
Common long-grained rice include Thai incense rice, Indian fragrant rice, ordinary white rice, brown rice, red rice, and wild rice.
1-1.Thai incense rice
Thai fragrant rice, English name: Thailand Jasmine Rice, also known as Jasmine Rice.
Thai fragrant rice is a common long grain rice.It is native to Thailand and is planted in different areas of Southeast Asia, such as Cambodia and Vietnam.It is famous for its mild and sweet jasmine flavor after cooking.
Thai fragrant rice contains about 70%of carbohydrates, 7%of protein, and some vitamins, minerals, etc., and nutrients are relatively balanced.Its sugar lift index is 109, so people with diabetes are not suitable for too much consumption.
Thai fragrant rice is more suitable for steamed food than cooking to maintain a loose taste.Common cooking dishes include pineapple fried rice and Thai vanilla rice salad.
Recommended in Xiangmi in Thailand:
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1-2.Indian fragrant rice
Indian fragrant rice, English is Basmati Rice.
Indian fragrant rice is native to India and is also planted in other parts of Southeast Asia.At present, 70%of Indian fragrant rice in the world comes from India.
Indian fragrant rice is one of the typical food raw materials of India, Central Asia and the Middle East.It has a long history of consumption.Its shape is slender, and the unparalleled Indian fragrant rice has high transparency.The shape is neat and uniform.Exudant a strong aroma of nuts, the taste is dry and hard, and the viscosity is low.
Indian fragrant rice is rich in B vitamins and cellulose, and also contains high content of straight starch, as well as protein.The nutritional ingredients are balanced.The GI value is about 60, which is a relatively healthy rice variety.
Indian fragrant rice is suitable for traditional Indian cuisine because of its taste and unique fragrance.It usually uses cooking or frying cooking methods to cook it until cooked, and it is matched with a large amount of Indian spices, such as cinnamon, saffron, curry and mintWait, make traditional Indian curry fried rice, or add to traditional Indian stew as auxiliary ingredients.
Indian fragrant rice recommendation:
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1-3.Ordinary white rice (long grain)
White rice, English name: White Rice, also known as rice, Grain Rice.
White rice is the most common rice variety.Whether in Asia or Europe and the United States, it also has long-grained rice, medium-granular rice, and short-grained rice.Long-grained rice is usually eaten in the United States.
After cooking, the consistency and separation of rice grains of white rice are relatively balanced, so it can be used in a variety of dishes.After cooking, the white rice will show a faint rice fragrance, which does not have a special fragrance.In any cooking, it can support each other with other ingredients instead of the noise.
White rice is a grain processed by precision, which removes the outer layer of bran, so some of the nutrients that are part of the bran are lost, mainly containing carbohydrates, and some vitamins and minerals.The GI value of white rice is 72.For ordinary people, there is no problem with normal consumption.However, for patients with diabetes, and people who need sugar-controlled fitness, they should control their consumption.
Because white rice has a moderate taste and soft aroma, it is used in a variety of dishes, such as Vietnamese rice rolls, Mexican rice bakery, American stew, etc.
White rice recommendation:
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1-4.Brown rice
Brown rice, English name: Brown Rice.
Brown rice is also known as all-wheel rice.It is an unopened version of white rice, that is, it does not remove the bran on the outer layer of the rice, but simply removes the grain obtained by removing the cauliflower shell that cannot be eaten.
Like white rice, brown rice also has long-grained rice, medium-grain rice and short-grain rice, but usually eats long grain brown rice like white rice.
Because brown rice contains bran, it will show a stronger rice fragrance after cooking, which has a more chewy taste.
In terms of nutrition, because of retaining bran, brown rice has more nutrients than white rice, such as more fiber and minerals.
At the same time, after cooking, the GI value of brown rice is about 54.Compared with ordinary white rice, brown rice can provide a longer sense of satiety.At the same time, it is more friendly to regulate human blood sugar.Cereal choice of grain.
Brown rice needs to be slightly more moisture than white rice when cooking.The consistency after cooking is lower than white rice, so it is more suitable for steamed food and fried.There are common chicken brown rice sauce, sesame brown rice salad, beef brown rice fried rice.
Brown rice recommendation:
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1-5.Redmi
Red rice, English name: Red Rice, also known as Himalayan rice or Bhutan rice.
Redmi is named because of its red appearance.It mainly grows in Central Asia.The harvest period is short, the output is not much, and the nutritional content is good.Therefore, the price is higher than that of ordinary rice.
Similar to brown rice, red rice is also a more nutritious grain.Red rice is rich in dietary fiber, magnesium, iron and vitamin B, etc.In addition to these basic rice nutrition, red rice also contains high-concentration of flavonoid antioxidantsIncluding anthocyanin celery, bayonin, and oscoprotin, it is beneficial to human cardiovascular and other cardiovascular.
The taste of red rice after cooking is similar to brown rice, with moderate viscosity and some chewy.It is suitable for cooking with other rice varieties such as white rice and glutinous rice to increase the color and taste of food.The cooked GI value of Redmi is about 59, which is also a kind of rice varieties that are friendly to people with diabetes and people who need to control sugar.
Common ways of eating red rice include red rice nipple salad, coconut juice red rice pudding, etc.
Redmi recommendation:
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1-6.Wild rice
Wild rice, English is Wild Rice.
Wild rice does not belong to rice in a strict sense.
Because it is not the seeds of rice, but a seed that belongs to the grass plants native to North America and China, but people find that it can also be used as rice-like staple foods after cooking.one type.
In terms of shape, it is the slender one of the long grain rice.It has natural pigments in its external bran, which is brown-green, which is well recognized.
In terms of taste, after cooking, the taste is hard and the viscosity is small, which requires more cooked time and more moisture than ordinary rice.
Wild rice is a high-quality source of high-quality protein, B vitamins and lazy acid.At the same time, it contains three times more fiber than ordinary rice, and more antioxidants.The GI value is about 54.People are a good choice.
Wild rice can be mixed with other long grains of rice, such as curry fried rice, coconut chicken stewed rice, and tuna and vegetables.It provides more balanced nutrition.
Wild rice recommendation:
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2.Mid-granular rice
Mid-grain rice is a relatively common rice in both Europe and the United States and East Asia.
In terms of shape, the proportion of medium-grain rice is smaller than long grains, 2 to 3 times more length than width, close to the oval shape.
In terms of taste, medium-grained rice is softer and glutinous than long-grained rice.After cooking, the stickiness is greater and reduced.When cooking, it can increase the looseness of rice by reducing moisture, or increase water to increase rice to increase rice.The viscosity is a rice that can be paired with a variety of dishes.
The more typical medium grains include red national treasure, Huang Guobao, rich flowers, and the jin, as well as Italian rice with black rice and Italian characteristics.
2-1.Chinese favorite white rice (medium granules)
The four brands of Kokuho Rose Rice Rice, Kokuho Rose Rice Red, Botan Calrose Rice, and Nishiki Rice are several rice brands often bought by Chinese families.Introduction here IntroductionAll of these brands are produced by these brands.
Rich flower rice is a common rice brand in the United States.It can be bought in Amazon, WALMART, Tom Thumb.Rich flower rice is produced in California and does not contain GMO.It tastes very similar to domestic rice.
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The Chinyin is very common in the US supermarket and the Chinese supermarket.It is also produced in California in the United States.It can be used to cook rice and can be used as sushi.
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The following two are Huang Guobao Rice and Red Guobao Rice.Huang Guobao is relatively hard, and Red Guobao is relatively soft, so you can choose according to your taste.
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2-2.Black rice
Black rice, English is Black Rice, sometimes becoming purple rice.
One of the black rice is called “forbidden rice”, not because it is forbidden to eat because it is harmful, but because of its high nutritional content and unique taste.In the past, it was used as a royal family for rice varieties and was only eaten in the Forbidden City.Known as “Forbidden Rice”.
Later, ordinary people can eat such delicious rice around the world, which are called black rice based on their color.Black rice has a stronger nut flavor than other rice varieties.After cooking, it feels soft.It is an ideal ingredient for porridge and pudding.
In addition to the nutritional ingredients such as carbohydrates, vitamins, and minerals of rice through rice, there are a large number of antioxidants vitamin E and anthocyanin.They are one of the most antioxidant varieties in all rice varieties.Make it unique purple and black.Its GI value is about 42.For the people who want to get a soft taste, black rice is a good rice variety choice.
Due to its unique nut aroma and soft taste, Black Rice is often cooked with glutinous rice, making soft glutinous glutinous rice, sweet porridge and other foods.You can also add black rice to ordinary white rice to add aromaAnd color, or add to the rice salad, add a unique taste.
Black rice recommendation:
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2-3.Italian rice
Italian rice, English is Arbitio Rice.
Italian rice is a kind of rice with a moderate length and width.It is known as the first choice for cooking Italian gourmet risks.
Italian rice is rich in chain starch, so after cooking, Italian rice will show a chewy and compact taste.At the same time, in the cooking process, Italian rice will absorb a lot of soup, which makes it better to be betterThe ground presents the delicious other ingredients in the risks.
The nutritional components of Italian rice are carbohydrates, and also contain nutrients such as fiber, vitamins, and minerals, with balanced proportions.Its GI value is about 69, which is not low.Therefore, people with diabetes should control the amount of consumption per meal.At the same time, people with sugar controls should also pay attention to the intake of each meal or daily.
Italian rice is suitable for various stewed dishes, such as fresh shrimp asparagus risks, cod tomato risotto, or cream scallops, etc.At the same time, with dairy products such as milk, it can make European classic food rice pudding.This is a kind ofDifferent from the cooking methods of conventional rice, it brings a different edible experience of rice.
Italian rice recommendation:
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3.Short rice
Short-grained rice is a variety often used in the dishes that require soft glutinous taste.
In terms of shape, the length of short grain rice is about 2 times or less width, making the rice grains appear close to the spherical shape.
In terms of taste, short-grain rice contains high-proportion of branches of starch, which makes short-grained rice appear high sticky after cooking, and it will become crispy after being cooled by long grains.Short rice is cooled or refrigerated after cooling or refrigeratingIt will become softer, so it is the ideal choice for making rice pudding and sushi.
At the same time, short-grain rice will absorb a lot of water during the cooking process, so when using short-grain rice in stew, the cooking cooking is filled with the deliciousness of the dishes soup, so it is such as Spanish seafood rice.It is the first choice for rice to fully reflect the delicious food ingredients.
Typical short-grain rice includes Valencia rice, glutinous rice, sushi rice.
3-1 Valencia rice
Valencia rice, English is Bomba Rice.
This rice is named after becoming the first choice for seafood rice in Valencia, Spain.
The shape of this rice is almost close to the spherical shape and is produced in Spain.In addition to branches of starch, Valencia rice also contains a certain proportion of straight starch, which makes the viscosity of this short rice after cooking, with seafood, and seafood, and seafood, with seafood, and seafood, with seafood, and seafood, with seafood, and seafood, with seafood, and seafood, with seafood, with seafood, When the ingredients are stirred, it will not be sticky.
At the same time, during the cooking process, Valencia rice will absorb various ingredients in seafood rice, such as seafood and seasonings, which will make the final cooking finished product very fusion and delicious.When cooking Valencia rice, more moisture is needed than ordinary rice.Valencia rice contains high carbohydrate content, as well as balanced B-ethnic vitamins, minerals and other nutrients.
In addition to the classic Valencia seafood rice in Spain, this rice can also be used in rice dishes such as chicken rice and Cuba leaf rice pudding.
Valencia rice recommendation:
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3-2.
Glutinous rice, English name: Glutinous Rice, also known as sweet rice.
This short and round rice is often seen in Southeast Asian cuisine.Glutinous rice contains high-content branches starch, which is very low percentage of straight starch.Therefore, after cooking, it will appear very sticky rice and comes with sweet flavor.It can make a variety of delicious sweets.One of the highest varieties.
And the glutinous rice flour grinded by glutinous rice will also become a very sticky dough after adding water, making a variety of soft glutinous sweets, with seductive aroma.The cooking of glutinous rice requires more moisture than ordinary rice.The proportion of carbohydrates in their nutritional components is higher than that of ordinary rice.The GI value is about 75.People with diabetes must not be greedy.
The common dishes of glutinous rice include red bean rice dumplings, coconut glutinous rice, and glutinous rice flour, glutinous rice noodles, small round rice, hemp potato and other snacks.
Recommended glutinous rice:
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3-3.Sushi rice
Sushi, English is Sushi Rice.
Sushi rice is a kind of rice varieties native to Japan.It is a typical short-grain rice.Because it is a rice specifically used by Japanese representative gourmet sushi, it is named for sushi rice.
Sushi rice will appear sweet and soft after cooking, but it will not have high viscosity like glutinous rice.A little viscosity is suitable for fixing sushi.
During the production process of sushi, add the cooked sushi rice slightly, and then add rice vinegar, sugar and salt into a lone-living sushi rice.After completely cooling, because of the characteristics of short-grained rice, sushi rice will not dry up to dry.It is softer to harden, but it provides the most suitable basic component for sushi with various raw fish slices.
Sushi rice contains nutrients similar to ordinary rice.Its GI value is about 85.It belongs to the varieties with high GI values in rice, so patients with diabetes should not eat more.
In addition to making traditional Japanese sushi, sushi rice can also be eaten alone as a sushi rice, or made into a sushi rice salad, or made sushi rice into a unique sushi rice cake.
Sushi rice recommendation:
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