“As with all recipes, the choice of variety affects its preparation and the final result. However, choosing between the different types of rice<\/strong> can be overwhelming <\/p>\n\n Knowing the properties of each one, their potential in cooking, and what type of preparation is most suitable for each dish are basic qualities to satisfy the palate and other senses when tasting the final result<\/p>\n\n Rice <\/strong>is second only to corn in terms of global production volume, but the latter has uses beyond human consumption. Therefore, we can affirm that rice is the most important cereal in our diet. <\/p>\n\n And it has been for a long time. Some research dates the first evidence of rice cultivation in the region of present-day China to between 13,000 and 8,000 years ago. It is also estimated that there could be more than 40,000 different varieties<\/strong> <\/p>\n\n However, it is not necessary to go into so much detail to identify which types of rice are most suitable for the main recipes in our cuisine.<\/p>\n\n Below, we offer a distinction between the existing types of cooking rice<\/strong> and which recipes each one is preferred for<\/p>\n\n The size and shape of rice<\/strong> are the most evident distinctions between the grains most accessible to us in Spain. The most common are long, medium, and short <\/p>\n\n Large rice<\/strong><\/p>\n\n This includes the popular Basmati rice variety, Ferrini rice, and even Jasmine rice<\/strong>. It’s a grain that maintains a high starch concentration and, after cooking, is loose, firm, and elastic. <\/p>\n\n Long-grain rice is an ingredient that is used in many dishes in Asian cuisine, although it has increasingly become popular in creative salads.<\/p>\n\n Medium rice<\/strong><\/p>\n\n With less starch in its composition, medium-grain rice, when cooked, is soft and slightly sticky.<\/p>\n\n The Bomba rice variety <\/strong>is the best known of all in this category and is extensively used in numerous recipes such as baked rice (arroz al horno) or various creamy rice dishes (arroces melosos).<\/p>\n\n Short-grain rice<\/strong><\/p>\n\n Short-grain rice has an almost spherical shape and easily sticks together. Common varieties in this category include Arborio rice and Vialone Nano. <\/p>\n\n It is the classic choice when preparing sushi<\/strong>, but it is also used in making risottos<\/p>\n\n The processing of the grain also helps us in its distinction. Out of the myriad possibilities, we choose three of the most well-known: white, brown, and parboiled. <\/p>\n\n White rice<\/strong><\/p>\n\n White rice, present in many recipes, acquires its striking color due to the loss of the bran or outer layer<\/strong>. It contrasts with whole grain rice, which is more natural because it doesn’t go through as many processes. <\/p>\n\n Brown rice<\/strong><\/p>\n\n Brown rice is obtained by leaving the grain unpolished. In this way, part of the bran it has is preserved <\/p>\n\n We can use brown rice from any of the available types of rice<\/strong> and practically in any recipe.<\/p>\n\n Parboiled rice<\/strong><\/p>\n\n Parboiled or steamed rice<\/strong> has undergone a cooking process that removes the bran<\/p>\n\n Thanks to heat treatment, it is then possible to cook it in less time, and it is less likely to become overcooked or break, but it also results in less flavor.<\/p>\n\n The cultivation of rice in certain geographical areas gives it unique and incomparable properties. For this reason, the local varieties of the different types of rice are so highly valued. <\/p>\n\n Bomba rice<\/strong><\/p>\n\n Bomba rice is a variety that is mainly cultivated in the Marjal Pego-Oliva, near the municipal district of D\u00e9nia<\/strong> (Alicante)<\/p>\n\n It stands out mainly for its ability to absorb the broth from stews, thus retaining flavors better.<\/p>\n\n Calasparra rice<\/strong><\/p>\n\n Calasparra rice is cultivated in the mountainous areas of the Segura and Mundo river valleys, between Murcia and Albacete<\/strong><\/p>\n\n It has a low amylose level and higher natural dehydration, qualities that make it recommended for its ability to absorb a greater amount of broth.<\/p>\n\nHow many types of rice are there and what characterizes them?<\/strong><\/h2>\n\n
![\"\"](\"https:\/\/monastrell.com\/wp-content\/uploads\/MJSR_Platos-7-1024x683.jpg\")
<\/figure>\n<\/figure>\n\nTypes of rice by size and shape<\/strong><\/h3>\n\n
Types of rice according to their processing<\/strong><\/h3>\n\n
Local rice varieties in Spain<\/strong><\/h3>\n\n
![\"\"](\"https:\/\/monastrell.com\/wp-content\/uploads\/MJSR_Platos-15-1024x683.jpg\")
<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"