Short-grain rice is only slightly longer than it is wide, and otherwise similar to medium-grain rice.. Short-and medium-grain japonicas are the preferred types in north China, Japan, and
Trang 1Short-grain rice is only slightly longer
than it is wide, and otherwise similar to
medium-grain rice Short-and medium-grain japonicas are the preferred types in
north China, Japan, and Korea They’re ideal for sushi because they cling
together in small masses and remain
tender even when served at room
temperature
Sticky rice, also called waxy, glutinous,
or sweet rice, is a short-grain type whose starch is practically all amylopectin It requires the least water (1 to 1 by weight, 0.8 to 1 by volume) and becomes very clingy and readily disintegrates when cooked (it’s often soaked and then
steamed, not boiled) Despite its names,
it contains no gluten and isn’t sweet,
though it’s often used to make sweet
dishes in Asia It’s the standard rice in Laos and northern Thailand
Trang 2mainly long-and medium-grain varieties that accumulate unusually high
concentrations of volatile compounds
Indian and Pakistani basmati (Urdu for
“fragrant,” accent on the first syllable), Thai jasmine (an unusual long-grain but low-amylose type), and U.S Della are well-known aromatic rices
Pigmented rices have bran layers that are
rich in anthocyanin pigments Red and purple-black colors are the most
common The bran may be left intact, or partly milled away so that only traces of color are left
Brown Rice Brown rice is unmilled, its bran,
germ, and aleurone layers intact Any kind of rice, whether long-grain, short-grain, or aromatic, may be sold in its brown form It takes two to three times longer to cook than the milled version of the same variety, and