"limey" > wrote in message >...
> Could someone educate me on the different types of rice and what they're
> used for, plus why that particular one is selected? Such as:
>
> Short grain rice

Tends to stick together when cooked. If you need rice that is easy to
eat with chopsticks or to form into shapes as in sushi, short-grain
rices are your friends.

Italian short-grain rices (Arborio is the best-known) have a great
capacity for liquid and cook up to creamy risottos and rice puddings.

> Long grain rice

Tends to remain in separate kernels and to cook up fluffy rather than
solid. The usual rice-as-a-side-dish in the US. California grows tons
and tons of this rice, much of which is bland and uninteresting though
versatile.

> Brown rice

Rice that hasn't been milled. Brown rice is much higher in B vitamins,
fiber, and minerals than white rice. Takes longer to cook and has a
nutty flavor.

> Basmati rice

Rice characteristic of Indian cooking. Long thin kernels, cooks up
sort of like long-grain but lighter and with a distinctive flavor.

> Jasmine rice

Rice characteristic of Thai cooking. A long-grain rice with a
distinctive perfumed flavor.

--
Chris Green