sherryillk (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sherryillk) wrote2006-01-16 09:38 pm
sherryillk) wrote2006-01-16 09:38 pm
Rice
The differences in white rice sizes:
Long grain rice is long and slender and they stay separate and fluffy after cooking. Jasmine, Basmati and white rice are all long grain rice. My family has eaten long grain for as long as I know (either as Jasmine or white rice) but Chinese people eat long, medium and short grain rice. But long grain does count for about 75% of all rice production and if you go to Chinese restaurants, it's probably a long grain white rice they're using. I personally like Basmati rice, which is an Indian aromatic long grain rice.
Medium grain rice - shorter, plumper. It's also stickier than long grain rice. The Kohoku brand of rice is a medium grain rice. Also black glutinous rice goes in here as well. Medium grain rice can be used for sushi but short grain seems to be more popular.
Short grain rice is almost round with moist grains that stick together when cooked. Can also be used for sushi. As such, glutinous rice is a type of short grain rice. Japanese and Korean rice are also short grain rices.
So, that's rice. I've been curious lately about rice because I didn't realize there were so many different types of rices and the differences between them. At home, we usually would eat Jasmine or white rice, which are long grains but this year, Xiao decided to get Kokuho, which is a middle grain and is so different from what I'm used to. For one thing, Kokuho takes less water too cook and is a stickier rice than I'm used to. At the beginning of the year, I bought so Basmati and I was absolutely hooked on it. As opposed to the Jasmine rice, it's a little less sticky, which is nice and it also retains it's white fluffiness. As a long grain, I think I like it the most.
The Kokuho rice is running out and I think I might go for a normal Jasmine rice after it's through. Middle grain just isn't cutting it for me... I just can't seem to cook it well... :( Looking at it though, I can see why some people would use this brand of rice to make sushi. It really has a nice sheen when it's cooked and I don't really mind all that much. I just want to go back to a less stickier rice!
Long grain rice is long and slender and they stay separate and fluffy after cooking. Jasmine, Basmati and white rice are all long grain rice. My family has eaten long grain for as long as I know (either as Jasmine or white rice) but Chinese people eat long, medium and short grain rice. But long grain does count for about 75% of all rice production and if you go to Chinese restaurants, it's probably a long grain white rice they're using. I personally like Basmati rice, which is an Indian aromatic long grain rice.
Medium grain rice - shorter, plumper. It's also stickier than long grain rice. The Kohoku brand of rice is a medium grain rice. Also black glutinous rice goes in here as well. Medium grain rice can be used for sushi but short grain seems to be more popular.
Short grain rice is almost round with moist grains that stick together when cooked. Can also be used for sushi. As such, glutinous rice is a type of short grain rice. Japanese and Korean rice are also short grain rices.
So, that's rice. I've been curious lately about rice because I didn't realize there were so many different types of rices and the differences between them. At home, we usually would eat Jasmine or white rice, which are long grains but this year, Xiao decided to get Kokuho, which is a middle grain and is so different from what I'm used to. For one thing, Kokuho takes less water too cook and is a stickier rice than I'm used to. At the beginning of the year, I bought so Basmati and I was absolutely hooked on it. As opposed to the Jasmine rice, it's a little less sticky, which is nice and it also retains it's white fluffiness. As a long grain, I think I like it the most.
The Kokuho rice is running out and I think I might go for a normal Jasmine rice after it's through. Middle grain just isn't cutting it for me... I just can't seem to cook it well... :( Looking at it though, I can see why some people would use this brand of rice to make sushi. It really has a nice sheen when it's cooked and I don't really mind all that much. I just want to go back to a less stickier rice!