The main rice varieties
This is only a tiny selection when compared to the 100,000 plus varieties available around the world, but here is a brief description of the main rice varieties available in store. Only a fraction of all the rice produced in the world reaches international trade as most of it is used for personal requirements – especially in Asia. At a basic level, we differentiate between round, medium and long grain rice. Round grain rice is generally between 3 and 5 mm, medium grain rice between 5 and 6 mm, and long grain rice is over 6 mm long.
In many Asian languages the words for rice and food are identical – which just goes to show how important this plant is in terms of nutrition on the Asian continent. The actual wild form of this agricultural crop has been lost, however, as the history of rice growing stretches back around 10,000 years in south east Asia.
Long grain rice
Parboiled Longgrain Rice
Refined containing - as do all rice varieties treated with the parboiling process - a nutritional value almost equivalent to that of whole-grain rice. Turns snow-white during cooking and retains its texture.
Cooking time: approx. 17 min.
Origin : USA, Thailand, India, South America, Italy
Siam Patna Rice
Siam Patna long grain rice has long, slightly transparent and very thin grains of rice. It is a hard grain with a higher amylose content and therefore suitable as dry rice, with grains which absorb a lot of water.
Cooking time: approx. 17 min.
Origin: Thailand
Jasmine (Perfume) Rice
Jasmine Perfume Rice has nothing to do with perfume. The Original Name is "Hom Mali". The spicy aroma comes from the mineral-rich Thai soil. Suited as dry rice to all far-Eastern dishes.
Cooking time: approx. 15 min.
Origin: North East Thailand (similar varieties are available in Cambodia, Vietnam, Laos)
Basmati Rice
Basmati Rice, also known as "the queen of scents " grown in northern India and Pakistan. Fertile ground, along with the mineral-rich mountain streams, give the rice its royal aroma. Does not stick, retains its texture and is ideally suited to far-East dishes.
Cooking time: approx. 13 min.
Origin: India / Pakistan
Medium grain rice (Risotto rice)
Ribe Rice
Ribe is suited to all Italian rice dishes, but is regarded as being the classic risotto rice variety! The grain softens during cooking and becomes slightly sticky.
Cooking time: approx. 18 min.
Origin: Italy
Sant Andrea rice
Sant Andrea rice is suitable for all Italian rice dishes, but is known as the classic risotto rice. Its grains turn soft and slightly sticky when cooked.
Cooking time: approx. 18 min.
Origin: Italy
Arborio rice
Arborio is THE typical risotto rice in the Superfino category, named after the Piedmont town of Arborio, around which are the main cultivation areas. Its grains are milky, a perfect oval shape, and large. They have a particularly high amylose* content (starch). These characteristics ensure they absorb all of the cooking water, creating a creamy consistency, and remain al dente.
Cooking time: approx. 18 min.
Origin: Italy
Carnaroli rice
Carnaroli is a large grain risotto rice in the Superfino category and the best risotto rice. Its grains are large and long with a slim pearl in the centre. The pericarp is white. Carnaroli is used in creamy risottos which should have an al dente texture. This is achieved thanks to its high amylose* content (starch) and its firmness when cooked.
Cooking time: approx. 18 min.
Origin: Italy
Parboiled Risotto rice
Parboiled Risotto is thanks to the parboiling process- which makes the rice less sticky - this is a new member joining the ranks of the traditional risotto varieties.
Cooking time: approx. 18 min.
Origin: Italy
Round grain rice
Camolino rice (Originario)
Camolino rice has small, round and very white grains. This rice variety is also known as Originario. When cooked, it absorbs a lot of water and becomes slightly sticky. This rice is ideal for soups, soufflés, rice pudding and desserts.
Cooking time: depending on use
Origin: Italy
Calrose rice
Calrose rice is a Californian round to medium-grain rice. The amylose* (starch) content enables this rice to turn sticky more quickly and it remains soft after cooking. This rice is therefore ideal for all sushi dishes.
Cooking time: approx. 15 min.
Origin: USA (California)
Selenio round grain rice
Selenio rice has very find round grains, which swell and go sticky when cooked. Its characteristics are similar to Japanese sushi rice. The intense amylose* content (starch) enables this rice to turn sticky more quickly and it remains soft after cooking. This rice is therefore ideal for all sushi dishes and also Thai dishes.
Cooking time: approx. 12 min.
Origin: Italy
Brown rice
Whole grain rice (brown rice)
Whole grain rice made from medium or long grain varieties is only de-husked and not refined. It contains almost all of the essential nutrients because the silver skins and the seedling are not removed during processing. This rice is particularly rich in essential vitamins, minerals and proteins. It is also low in fat and cholesterol. It has a slightly nutty aroma.
Cooking time: approx. 50 min.
Origin: Italy, Thailand, India, USA
Glutinous rice
Glutinous rice
Glutinous rice is a variety where the grains completely stick together after cooking because of the high amylopectin content of the starch in the grain (and the corresponding lack of amylose*). Its grains are matt white and completely opaque. In Asian cooking, glutinous rice is usually used for sweet dishes, and in North and Northeast Thailand and Laos it is also a staple food.
Cooking time: depending on use
Origin: Thailand
Wild rice
USA Wild rice
The cultivated variety of the original wild rice has an unmistakable nutty and smoky aroma. The United States is the country of wild rice because of its clear, still lakes and the slow-flowing waters in the lake regions, and because of the fertile valleys of the west in the shadow of the Sierra Nevada and the Rocky Mountains.The slender grains are botanically speaking actually not a rice variety, but are the seed of a high-growing, flowering water grass.
Cooking time: approx. 15 – 50 min
Origin: USA
Canadian wild rice
Canadian wild rice is the fruit of the high-growing, flowering water grass ziziana aquatica. It is grown in the flat and clear lakes of the North American continent. Canadian wild rice, known to the Native Canadians as "man-o-min", is an wonderful culinary delight. Roasted over a wood fire, the exceptionally long black grains take on a smoky, nutty flavour.
Cooking time: approx. 50 min
Origin: Canada
Mixes
Wild rice mix
Wild rice mix contains 85% ground parboiled rice and 15% wild rice, which gives the rice dish its decorative appearance and its unique taste. Goes well with fish, poultry and meat dishes.
Cooking time: approx. 20 min
Origin: USA
Basmati mix
Basmati mix contains 85% basmati rice and 15% wild rice. It has an intense aroma owing to the nutty scent of the wild rice. This exclusive mixture is visually impressive and particularly tasty.
Cooking time: approx. 15 min
Origin: Basmati/India, Wild rice/USA