Oatmeal Farm Network | Rices Varieties

Oatmeal AI

Rices Ingredient Types

African Rice
The species *Oryza glaberrima*, native to West Africa; distinct from the Asian species and valued for its hardiness and nutty flavor.

Aromatic Rice
A classification for rice varieties (like Basmati and Jasmine) that contain natural aromatic compounds, defining a major flavor category.

Black (forbidden) Rice
Whole-grain pigmented rice that cooks to a deep purple, known for its nutty flavor and chewy texture, and high in antioxidants.

Broken Rice
Fragments of rice kernels broken during the milling process; often used in traditional recipes or as feed/fillers due to lower cost.

Brown Rice
Whole-grain rice with the husk removed but the bran layer intact, giving it a chewy texture and nutty flavor, requiring a longer cook time.

Glutinous Rice
Sticky rice (*Oryza sativa var. glutinosa*) with high amylopectin content, resulting in a sticky, cohesive texture when cooked; often used in Asian desserts and sweets.

Instant Rice
Fully cooked and dried rice that requires only rehydration (boiling water) to prepare; valued for convenience.

Long Grain Rice
Long, slender kernels that remain separate and fluffy after cooking, making it ideal for pilafs and side dishes.

Medium Grain Rice
Kernels slightly shorter and wider than long grain, becoming moist and tender when cooked (e.g., used for paella or risotto base).

Paddy Rice
Unmilled rice (or rough rice) that retains its protective husk; used as an ingredient stage for specialized preparations (not typically consumed, but a raw ingredient form).

Parboiled Rice
Rice that has been partially boiled in the husk, which transfers nutrients to the kernel, resulting in a firmer, separate grain.

Red Rice
Whole-grain pigmented rice with a reddish bran layer, known for its high fiber content and nutty flavor.

Short Grain Rice
Small, plump kernels that become soft and sticky when cooked due to high starch content, ideal for sushi and rice pudding.

Sweet Rice
A common synonym for Glutinous Rice, but also describes high-starch short-grain rice.

White Rice
Milled rice with the husk, bran, and germ removed, resulting in a soft texture and mild flavor; the most common commercially sold rice.

Wild Rice
The seeds of an aquatic grass (*Zizania* genus) with a chewy outer sheath and tender interior, known for its smoky, nutty, earthy flavor.