Published Jan 21, 2024
Basmati is a fragrant long-grain rice known for its nutty, floral flavour. Non-sticky when cooked, it complements curries. Grown in Haryana, India, and Punjab, Pakistan.
Portuguese rice from Salvaterra de Magos, near Lisbon, is fine and tender, absorbing flavours for a creamy texture. Thanks to the climate, it maintains firmness while cooking.
A Vietnamese staple used for making dishes like spring rolls. Made from steamed rice batter, it softens in water and is filled with various ingredients, offering a low-calorie, high-protein option in Vietnamese cuisine.
Bomba rice is a short grain rice from Spain, ideal for paella and Mediterranean dishes. It absorbs flavours well, making tasty risotto.
Uruchimai is a Japanese short-grain rice, a staple in Japanese cuisine. It is short, plump, sticky, and moist. It can be enjoyed plain or with vegetables, seafood, and soy sauce.
Arborio rice, known for its medium grain and distinct creamy texture, originates from Italy's Po Valley. Perfect for dishes like risotto, rice pudding, and soup, it adds a unique flavour to culinary creations.