Different Rices for different Meals?

Question

I used Jasmine rice today with some sweet and sour chicken legs. There are many different types of rice on the market, it is now hard to choose the correct one to accompany different cuisines. Example; Basmati rice, Jasmine, Brown, White, etc. Does anyone know what rice for what dish?

Answer 1

I normally use what ever I have, but you have a good point. I would use Jasmine Rice for milder dishes, but plain rice for a curry or other strong foods.

I think you will need to experiment, which rice goes best.  

Answer 2

Short-Grain (white)

Description: Very flavorful, it yields a stickier, softer product. It is especially good when a creamy texture or stickiness is desired, Calasparra rice.

Medium Grain (white)

Description: Short, plump kernel but less dense than short-grain. Moist, tender texture, Arborio or Carnaroli  rice.

Long-Grain (white)

Description: Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice. Long grained rice such as the Basmati and Jasmine are also aromatic.

Glutinous Rice

Description: This rice is sticky when it is cooked. For this reason it easy to handle with chopsticks. Sticky rice is more glutinous than other varieties and any form of rice like long, short and medium rice could be sticky when cooked, Sushi rice.

Sushi Rice

2 cups sushi or short grain rice

2 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.



Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.



Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Red Wine Risotto with Chorizo

1 cup minced sweet chorizo

1 tablespoon olive oil

1 small white onion, minced

2 cups Carnaroli rice or Arborio, if not available

2 cups red wine

4 cups chicken stock, warmed

2 tablespoons butter

2 cups grated Mancego, plus more, for garnish

1 cup peas, frozen, fresh, or canned

Chopped parsley, as a garnish

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.

Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.

Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

The Ultimate Paella

Spice Mix for chicken, recipe follows

1 (3-pound) frying chicken, cut into 10 pieces

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced

Kosher salt and freshly ground pepper

1 Spanish onion, diced

4 garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

1 (15-ounce) can whole tomatoes, drained and hand-crushed

4 cups short grain Spanish rice

6 cups water, warm

Generous pinch saffron threads

1 dozen littleneck clams, scrubbed

1 pound jumbo shrimp, peeled and de-veined

2 lobster tails

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, coverered.

hope these help.                 good luck and enjoy.

Answer 3

Japanese foods: you must use Japanese rice.

Chinese foods: Jasmine rice, Thai rice, Japanese rice, they all work well with Chinese foods.

Indian and Middle Eastern foods: Basmati rice

Italian, French, Portogese and Spanish: Risotto rice

Answer 4

From a gourmet rice web site:

Types of Specialty Rice - Basmati Rice , Kalijira Rice, Para Rice, Rissotto, Louisiana Rice, Red Rice, Black Rice, Carolina Rice, Jasmine Rice, Arboria Rice, Della Rice, Texamati, Wehani

Rice Varieties - Brown Rice, White Rice, Short Grain Rice, Medium Grain Rice, Enriched Rice, Instant Rice, Converted Rice

Other: Wild Rice (Actually a grain and not a rice)

This web site provides information on each of the different rices.  http://www.ricegourmet.com/About_RiceVar...

(there is also a link to buy different rices)

for information/suggestions on how to use different types of rice:

http://www.ricegourmet.com/About_RiceTyp...

For rice recipes from around the world:

http://www.ricegourmet.com/Recipes.htm

Here's another site that gives recipes for different rices:

http://www.rice-recipes.com/