VARIETIES OF RICE

Do you know that there are over 120,000 varieties of rice grown worldwide? Mind blowing right? Rice is an increasingly important food in Nigeria. It is relatively easy to produce and is grown for sale and for home consumption. Rice has been considered a luxury food for special occasions only but wth the increased availability of rice, it has become part of the everyday diet of many in Nigeria.
There are many varieties of rice grown in Nigeria. Some of these are considered 'traditional' varieties, others have been introduced within the last twenty years.

With so many varieties of rice on the market, it can be hard to choose, hence the need to break down the most common varieties and talk about their flavor profile, nutrition, and culinary applications.

Short Grain

Texture: soft and stickier with a subtle spring to the bite

Nutrition: short-grain brown rice provides more fiber than medium and long-grain brown rice; contains more amylopectin, which helps to release more starch in cooking, contributing to its stickier texture

Culinary: ideal for dishes that are sweet (rice pudding), have a creamy consistency, or Asian cuisine (hi, sushi)

Medium Grain

Texture: moist and tender, and often stick together

Nutrition: contains more amylopectin, contributing to a stickier texture

Culinary: ideal for Asian dishes or creamy dishes like risotto or paella 

Long Grain

Texture: lighter, fluffier and more separated than short and medium-grain

Nutrition: Higher amylose content which contributes to its lighter and fluffier texture; long grain brown rice contains two types of isoflavones, which similar to antioxidants, are plant-derived compounds that may help reduce the risk of chronic disease

Culinary: ideal for stir-fries, salads, pilaf and soups

Arborio

Flavor & Texture: medium-grain variety that develops a creamy texture when cooked; outstanding ability to absorb flavors

Nutrition: higher in protein than other medium-grain varieties; contains high amount of amylopectin, which contributes to its exceptionally creamy texture

Ideal for risotto and other Italian dishes

Wild Rice

Flavor & Texture: nutty flavor and chewy texture

Nutrition: high in protein and good source of fiber; rich in B vitamins and iron

Culinary: ideal for salads, stuffing and soups

Jasmine Rice

Flavor & Texture: soft, moist and cling together

Nutrition: contains more amylopectin vs amylose compared to other long-grain varieties

Culinary: ideal for Asian cuisines, specifically Thai

Basmati Rice

Flavor & Texture: fluffy, separated and slightly chewy texture; aromatic with a savory and nutty flavor

Nutrition: whole grain basmati rice has the lowest glycemic index of all rice varieties

Culinary: Ideal for Indian and Mediterranean cuisines (think curries, side dishes and stir fries)

Red Rice

Flavor & Texture: chewy texture with savory, nutty flavor 

Nutrition: Rich in antioxidants (anthocyanins)

Culinary: ideal for salads, pilafs, stuffing, soups and side dishes 

Black Rice

Flavor & Texture: slightly chewy texture with a subtly sweet and spicy flavor

Nutrition: contains antioxidants (anthocyanins and phytonutrients)

Culinary: ideal for traditional Chinese dishes (sticky rice), puddings and porridge

Ofada or Brown rice

it's a locally produced rice in South-west Nigeria. 

Texture: is short and has brown stripes

Nutrition: contains antioxidants, vitamins A, C, E, magnesium, Phosphorus, Zinc, folate. It is also high in fiber and cholesterol and is a good substitute for people who are supposed to stay away from white rice.

Culinary: ideal for ofada rice with ofada stew. 

By- Oyinda