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 In term of cooking texture, rice is classified into different catigories. Each have their own distince different. They are as follows. Sweet rice  Sweet rice has a very special soft and sticky charastic and cooked at lower temperature. Cooking Sweet rice does not need high temperature, just soak rice in water for few hour and cook under steam is enough. Sweet rice can be digest in your mouth and converted to glucose so rice tasted slightly sweet. Japanese short grain sweet rice, Thai long grain sweet rice are some example of this rice. Cooking Sweet rice require little water,
lower heat and shorter cooking time. Cooking Sweet rice. Soft Short grain rice  Most short grain are soft cooking with slightly sticky texture. Chinese, Korean and Japanese usually steam it plain and take with dishes using chopstick. Italian cooked with stock, making Risotto. Japanese short grain rice, American CalRose rice, Australian CalRose rice are some example. Cooking soft short grain rice require medium
water, medium heat and short cooking time. Steaming Soft Short grain rice. Firm long grain rice  Long grain rice is taked for granted as firm cooking rice. Some varieties of Long Grain is firm cooking. It has a firm texture with loose grain after cooked, ideal for making fry rice and recooked rice. In market, most "long grain" rice fall to this variety. Cooking firm long grain rice require more
water, longer cooking time and higher heat. Steaming Firm long grain rice. Soft long grain rice  Some long grain rice has softer cooking texture, similar in texture to short grain rice. Basmati and Jasmine rice fall to this catigory. Their texture are soft and sticky for new crop, very similar to soft short grain rice in term of texture. Rice will tend to be more loose and separated when it turn old crop with texture is a little more chewy, ideal for eating with carry and to make fried rice. Basmati and Jasmine rice are some of example. Cooking soft long grain rice require medium
water, medium heat and short cooking time. Steaming soft long grain rice. Milled rice is the most common form of rice found in market. It has all husk and bran removed, leaving only the core of rice which is starch. Most rice found in market are milled rice. Cooking per above instruction. Broken rice  Rice kernel may break during milling process and those broken are taken out and packed separately. Broken rice is good for cooking porridge and shima because of its natural small size, hence easier to cooked and easier to desolve. Broken rice can be of soft cooking and firm cooking, specify when you shop for it. Cooking broken rice need the same amount
as its head rice counter part, weight by weight. Cooking shima and soft porridge Parboiled rice  Parboiled rice is the only rice here that is precooked. It has a nutty scent when cooked with very firm texture, very good for frying rice in a hot pan. Parboiled rice can be made from long grain or short grain rice. Cooking parboiled rice require lot of water,
medium time and medium heat (as it is already cooked). Some people
only soak parboiled rice in hot water for cooking. Steaming parboiled rice.  Brown rice is the husked but unmilled rice. It is high in netritious and fiber, so brown rice is considered as a health food. On setback is its rought cooking texture due to its fiber. Also it is difficult to store. Always keep in refreishtor. Brown rice may be of any kind, short, long, soft or firm. It cooking will be similar to its milled rice counter part.
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Different rice variety Different form of milled rice |
