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- Wild rice is actually not a rice at all, but a North American grain which comes from the seeds of an aquatic grass
- Possesses a smoky, nutty flavour and is chewy in texture
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- A highly absorbent medium grain which cooks to a creamy mass
- Used in the Italian dish, risotto
- Medium grain varieties tend to contain a higher Amylose:Amylopectine content, resulting in greater starchiness
- Cooked Arborio rice has less distinctive kernels as it tends to stick to one another
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- A short grain rice with a soft sticky texture and glossy appearance when cooked
- Typically used in Japanese dishes, sushi, and desserts such as rice puddings
- Sticky due to the high Amylose:Amylopectine content
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