With so many different types of rice, it can be tricky to figure out which one you should be using. Using the wrong type of grain can be catastrophic to your meal! The different varieties react and cook differently, therefore may not be suitable to the recipe you want.

Short grain is a variety of grain that looks almost round. Short grain is the moistest out of all varieties. This type of rice, therefore, often suits dessert recipes, such as this Kheer recipe. Short grain rice is also used for sushi.

Medium grain rice is a very European grain. It is often associated with risotto, particularly the Arborio variety. The key to cooking medium grain rice is the use of liquid. Medium grain rice absorbs liquid incredibly well for a great creamy result. Bamba is an example of a medium grain. Bamba is the choice of rice if you’re making a paella as it absorbs up to twice as much liquid as long grain rice, however, it doesn’t get sticky like short-grain rice.

Long grain rice has long and thin kernels. When cooked, these grains remain firm and separate unlike short and medium grain varieties. When regular rice is cooked, it expands both in length and width. Basmati is one of the most famous variants of long grain rice. It’s a very aromatic rice, hence the name. Basmati literally translates as full of aromas. Basmati rice always stays fluffy and separated if cooked correctly. To get the best out of basmati, it’s always best to soak for half an hour, at least, before cooking. It is mostly associated with Indian and South Asian cuisine. For more tips on making the perfect dish of basmati, follow this video.

There are also multiple types of basmati to choose from. We recommend Kohinoor Extra Flavour basmati for any pilau recipes you choose to make. The extra flavour basmati will add to the aromas of your pilau. Our Extra Long Basmati however, is better for a biryani. This is because the extra long is a more robust grain, therefore, is better for cooking for a long time.

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