Rices: which one to use?

There are many types of rice now available on the market. This list doesn’t cover all of them but its my go to ones I use regularly when having rice with dishes. I cook rice in absorption method where the water covers the rice (about 1 thumbnail above the raw rice) and cook in microwave for 10minutes.  Then don’t drain it just fluff it with a fork. The water absorbs into the rice hence its the absorption method of cooking it.

Tip: I have since watched a documentary last week on rice and whether its healthy to eat. The show highlighted the fact its ok but it needs to be rinsed overnight to remove the arsenic in it. Without soaking it first for a long time the arsenic is still in it. Once it is soaked overnight its ok to eat when its then drained and cooked.  

Long grain white – chinese, Indonesian, balinese, Malaysian

Sushi rice – sushi or japanese

Basmati – Indian, mexican

Jasmine – Thai

Brown rice – any dish

Wild black rice – Asian

Red rice – Thai

This entry was posted on January 8, 2018, in Rice. Bookmark the permalink.