Rice

Rice is a fundamental staple food globally, cherished for its versatility and essential role in countless cuisines. It comes in various types, each with unique characteristics suited to different culinary applications. The primary categories include long-grain, medium-grain, short-grain, and specialty rice.

Long-grain rice has slender grains that remain separate and fluffy after cooking, making it ideal for dishes like pilafs and biryanis. Examples include basmati and jasmine rice, both known for their distinct aromas and flavors.

Medium-grain rice is somewhat shorter and plumper, with a tender, moist texture when cooked. Varieties such as Arborio and Carnaroli rice are perfect for risottos, where a creamy consistency is desired.

Short-grain rice is round and sticky, making it suitable for sushi and other dishes where the rice needs to cling together. Sushi rice and glutinous rice (sticky rice) are popular examples, often used in Asian cuisine.