Rice seems pretty straight forward. It’s a grain that can go with just about anything, and appears in many different cuisines. You can’t imagine Japanese, Indian, Chinese or Mexican food without it. It’s a staple all across the world for good reason; it’s adaptable, it fills a stomach and it is relatively cheap. However, using a different type of rice can drastically change the flavor, texture and nutrition of a dish. One rice does not fit all. This overview of different varieties will give you an idea of the characteristics of each rice type and allow you to choose the one most appropriate for your dish. American Long-Grain White – This variety is one most are familiar with. When cooked, it absorbs all the water but remains relatively dry and keeps distinctiveness in its grains. American Long-Grain Brown – Very similar to its white counterpart, this version keeps its bran and germ layers, giving it a nutty flavor. Basmati – This classic of Indian and Pakistani cuisine needs to soak for thirty minutes before cooking, and has a slightly nutty flavor. Jasmine – This softer Thai rice lives up to its name with a floral aroma, and should be washed before cooking. Japanese Style – As a culture that consumes… Read More