Rice is one of the more versatile starches and appears in almost every type of cuisine. Whether you feel like Chinese, Japanese, Mexican or Indian, rice can be transformed to meet your hankering! Try these Rachael Ray recipes using all different kinds of rice, plus a little information about what the different kinds are all about:
White rice – rice becomes classified as white when the chaff, bran and germ have been removed from the grain. This version of rice is fairly popular and quick cooking but lacks in nutritional value as compared to brown.
Recipes using white rice:
Brown rice – rice is considered edible and "brown" when just the chaff has been hulled but the bran and germ are still in tact, making a much more nutritious grain, which is also higher in fiber than white. Brown rice takes about twice as long to cook but is full of nutty flavor and is an easy way to include a whole grain into your family's diet.
Recipes using brown rice:
Arborio rice – Otherwise known as the rice used to make risotto, arborio is a short grain rice that has a high starch factor, perfect for making the creamy dish.
Recipes using arborio rice:
Basmati rice – typically found in Indian food recipes, basmati is a long grain rice that is low in starch and highly fragrant and nutty.
Recipes using basmati rice:
Rice Pilaf – "pilaf" refers to the technique of browning rice first in oil or butter before then cooking in with water. You usually find it prepared with veggies and sometimes a pasta such as orzo or tiny pieces of spaghetti as well. Sometimes pilafs will have toasted almonds.
Rice pilaf recipes:
Orzo – not rice at all, but really a pasta. However, it can make a good substitute for rice!