Different types of rice

Cinzia Cuneo 29 aprile, 2010 ricette

Originally published in the Journal de Montréal on April 12, 2008.

Nowadays, we can find many varieties of rice on the grocery shelves: long-grain, short-grain, sticky, fragrant, white, brown, parboiled, seasoned, etc. But do they all have the same nutritional value?

Ordinary brown rice, which still contains the germ and bran layer is much more nutritional, but it takes longer to cook. Ordinary white rice is rice that has been polished to remove the bran and germ, and is therefore less rich in fibers and vitamins.

And seasoned rice normally consists of white parboiled rice to which are added dehydrated ingredients that often have a high salt and fat content. I suggest that you try out brown rice, as it is less expensive and has a higher nutritional value.

If available, you should try out brown Basmati rice, because apart from being fragrant, it requires much less cooking time than ordinary brown rice.

Try our recipe for Fried Rice with Smoked Ham

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.