Rice - Know Your Varieties

By Hklbrries

Here's a grain-by-grain guide to five fantastic rice varieties.

Arborio:

Readily absorbs flavors and becomes creamy when cooked; used in risotto.

Basmati:

Dry and fluffy, it’s well suited to Indian dishes as well as pilafs and casseroles.

Brown:

Chewy with a nutty flavor and high in fiber. Great in a stir-fry or in pudding.

Jasmine:

Fragrant and long-grain, it lends an exotic flavor to stir-fries and pilafs.

Long-grain white:

Cooks up light and fluffy; use in casseroles, paella, or puddings.

Ingredients

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Preparation

Step 1

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