TYPES OF INDIAN RICE
There are numerous varieties of rice found in India, however they generally fall into three categories as below.
Long Grain Rice
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 10 millimeters. They are light and remain separated when cooked.
Key Characteristics:
- Grain Size: Long-grain rice has a long, slender shape.
- Fluffy Texture: This type of rice cooks into a fluffy, non-sticky texture.
- Versatility: Long-grain rice can be used in a variety of Indian dishes, from pulao and biryani to fried rice and risotto.
Popular Uses:
- Pulao: A flavorful rice dish cooked with vegetables, spices, and sometimes meat or seafood.
- Biryani: A layered rice dish with meat, vegetables, and aromatic spices.
- Fried Rice: A popular Asian dish made with cooked rice, vegetables, and other ingredients.
- Risotto: An Italian dish made with rice, broth, and various ingredients.
Cooking Tips:
- Rinsing: Rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness.
- Water-to-Rice Ratio: Use a water-to-rice ratio of 1.5:1 for long-grain rice.
- Simmering: Cook the rice over low heat until the water is absorbed and the rice is tender.
Long-grain rice is a versatile ingredient in Indian cuisine, offering a fluffy texture and a wide range of culinary applications. Its ability to remain separate when cooked makes it an ideal choice for many dishes.
Medium Grain Rice
Medium-grain rice, as the name suggests, has a kernel that is approximately three times longer than its width, typically measuring between 5 -6 millimeters. This grain type is a versatile staple in Indian cuisine, known for its stickiness and ability to hold together well when cooked.
Key Characteristics:
- Grain Size: Medium-grain rice has a distinct grain shape that is longer than wide.
- Stickiness: This type of rice is known for its tendency to stick together when cooked, making it ideal for certain dishes.
- Versatility: Medium-grain rice can be used in a variety of Indian dishes, from pulao and biryani to kheer and payasam.
Popular Uses:
- Pulao: A flavorful rice dish cooked with vegetables, spices, and sometimes meat or seafood.
- Biryani: A layered rice dish with meat, vegetables, and aromatic spices.
- Kheer: A sweet rice pudding often made with milk, sugar, and cardamom.
- Payasam: A South Indian sweet rice dessert made with milk, sugar, and other ingredients.
Cooking Tips:
- Rinsing: Rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness.
- Water-to-Rice Ratio: Use a water-to-rice ratio of 1.5:1 for medium-grain rice.
- Simmering: Cook the rice over low heat until the water is absorbed and the rice is tender.
Medium-grain rice’s stickiness and ability to hold together well make it a popular choice for dishes that require a cohesive texture, such as pulao, biryani, and sweet rice desserts. Its versatility also allows it to be used in a wide range of culinary applications
Short Grain Rice
Short-grain rice, as the name suggests, has a kernel that is relatively short and plump compared to other rice varieties & it is less than 5mm in size. It is a popular choice in Indian cuisine, known for its stickiness and ability to hold together well when cooked.
Key Characteristics:
- Grain Size: Short-grain rice has a round, plump shape.
- Stickiness: This type of rice is known for its tendency to become sticky when cooked, making it ideal for certain dishes.
- Versatility: Short-grain rice can be used in a variety of Indian dishes, from pulao and biryani to kheer and payasam.
Popular Uses:
- Pulao: A flavorful rice dish cooked with vegetables, spices, and sometimes meat or seafood.
- Biryani: A layered rice dish with meat, vegetables, and aromatic spices.
- Kheer: A sweet rice pudding often made with milk, sugar, and cardamom.
- Payasam: A South Indian sweet rice dessert made with milk, sugar, and other ingredients.
Cooking Tips:
- Rinsing: Rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness.
- Water-to-Rice Ratio: Use a water-to-rice ratio of 1.5:1 for short-grain rice.
- Simmering: Cook the rice over low heat until the water is absorbed and the rice is tender.
Short-grain rice’s stickiness and ability to hold together well make it a popular choice for dishes that require a cohesive texture, such as pulao, biryani, and sweet rice desserts. Its versatility also allows it to be used in a wide range of culinary applications.
A Guide to Indian Rice: Understanding All Forms of the Great Indian Marvel
Indian cuisine is renowned for its diverse array of rice varieties, each with unique characteristics and culinary applications. Let’s explore some of the most common forms of Indian rice:
1. Brown Rice
Brown rice is a whole grain that retains its outer bran layer, providing a rich source of fiber, vitamins, and minerals. It has a nutty flavor and chewy texture, making it a popular choice for health-conscious individuals. Brown rice is often used in pilafs, salads, and as a side dish.
2. Raw Rice
Raw rice is unprocessed rice that has not been subjected to any treatment or refinement. It is typically sold in bulk and requires thorough cleaning and rinsing before cooking. Raw rice can be used to make various Indian dishes, including idli, dosa, and congee.
3. Steamed Rice
Steamed rice is a popular method of cooking rice in India. The rice grains are cooked in a steamer, allowing the moisture to penetrate the grains evenly and resulting in a fluffy texture. Steamed rice is often served as a base for curries, biryanis, and other Indian dishes.
4. Parboiled Rice
Parboiled rice is a type of rice that has been partially cooked before being milled. This process helps to retain nutrients and prevents the rice from becoming sticky when cooked. Parboiled rice is often used in dishes that require a firm texture, such as pulao and fried rice.
Choosing the Right Rice
The best type of rice to use depends on the specific dish you are preparing. Consider the desired texture, flavor, and nutritional value when selecting the appropriate rice variety. Experiment with different types of rice to discover your personal preferences.
Milling Process in Different Forms of Rice
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
RAW | STEAM | WHITE SELLA | GOLDEN SELLA |
| Pre Cleaning | Pre Cleaning | Pre Cleaning | Pre Cleaning |
| – | Steam (1.5 mins) | Steam (1.5 mins) | Steam (1.5 mins) |
| – | Soaking – Cold (6 hrs) | Soaking – Cold (6 hrs) | Soaking – Cold (6 hrs) |
| – | – | Steam (1.5 mins) | Steam (1.5 mins) |
| Drying | Drying | Drying | Drying |
| De-stoner | De-stoner | De-stoner | De-stoner |
| Husking | Husking | Husking | Husking |
| Separator | Separator | Separator | Separator |
| Polish | Polish | Polish | Polish |
| Silky | Silky | Silky | Silky |
| Sorting | Sorting | Sorting | Sorting |
| Grading | Grading | Grading | Grading |
| Packing | Packing | Packing | Packing |