Rice

Have you eaten rice today?

"Have you eaten rice today?" In Thailand, the question means as much as a simple "How are you?", and clearly shows how deeply rice is anchored in daily life there.

While rice is considered a staple food in most Asian countries, Austria tends to favour pasta or potatoes as a source of carbohydrates. Austrians only consume around 5kg of rice per person per year. In Asia, on the other hand, per capita consumption is 120 kg, almost 25 times as much. So it's no wonder that almost 90 % of the world's rice harvest takes place in Asia. But what types of rice are there and what are their uses in Asian cuisine?

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Long, medium or round grain rice

In principle, rice can be categorised into three different groups: Long, medium or round grain rice. Each of these types has its own characteristics and is therefore suitable for very different dishes and processing methods. Long grain rice measures 6 - 8 mm, is hard and glassy and is usually served as a side dish. Round grain rice has a length of 4 - 5.2 mm and takes on a particularly soft and sticky form after cooking. It is ideal for rice pudding, but sushi rice is also a subspecies of round grain rice. Medium grain rice, on the other hand, is 5.2 - 6 mm long and, like round grain rice, is particularly starchy and creamy, making it particularly suitable for dishes such as risotto. In addition to the well-known rice varieties such as jasmine, basmati or risotto rice, there are a few very special subspecies of the grain, especially in Asian countries. In Thailand, for example, you will find a veritable rainbow of rice varieties. In addition to the typical varieties such as jasmine and glutinous rice, Thailand boasts varieties such as purple rice (Thai Hom Nin), black glutinous rice or red jasmine rice (Phka Rumduol).

Another special type is wild rice, which is a wild cereal related to rice. Its grains are brown in colour and have a somewhat nutty flavour. It grows in North America and Canada and was already considered a staple food by the indigenous peoples living there.

But it is not only the type of rice grain that plays a role in the purchase. Of course, there are also significant differences in quality. Rice can therefore be categorised into different quality grades. These grades are measured by the percentage of broken rice in the pack. Broken rice refers to those grains that have been broken during production during husking, sorting or shaking. This is often sieved and processed into rice flour, for example. However, some of the broken rice usually remains in the pack and this determines the quality and therefore also the price:

  • Premium/top quality: 0 % - 5 % broken rice
  • Standard quality: maximum 15 % broken rice
  • Household quality: maximum 25 % broken rice
  • Household quality with increased breakage: maximum 40 % broken rice
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Travelling around the world

There are around 120,000 different varieties of rice worldwide. So it's no wonder that many countries have chosen their "own" type of rice, which is reflected in the traditional national cuisine. In Europe, such dishes include Spanish paella and Italian risotto. Both dishes traditionally use a subspecies of medium or round grain rice. The "Bomba" and "Senia" varieties grown in Valencia are particularly suitable for paella, while the Italian varieties "Arborio", "Vialone nano" and "Carnaroli", which are grown in the Italian Po Valley, are favoured for risotto. Rice is now even grown in Austria, and not only because of its name: "ÖsterReis" comes from Gerasdorf and is grown in dry conditions. In contrast to typical wet cultivation, it is only irrigated when necessary. You can buy the round grain rice either polished or as brown rice, so why not buy regional rice?

Rice in Africa

Africa also has its very own rice culture. North of the Sahara, couscous and bulgur are cooked a lot, but rice is also a staple food in the 54 African countries. The so-called "Oryza Glaberrima" developed there for 3,500 years without any influence from Asian varieties. As a result, various rice dishes were created that are an integral part of African cuisine. The West African jollof or benachin in particular is an essential rice dish in the region. Similar to paella, the rice dish is prepared in a large pot and contains tomatoes, tomato paste, vegetables and poultry in addition to the traditional African rice.

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Rice in America

Both South and North America have produced their own rice dishes over the years. Louisiana's Creole cuisine, for example, is characterised by its jambalaya, which is probably derived from paella. Unlike Spanish paella, however, long grain rice is used for jambalaya.

Although potatoes tend to dominate as a side dish in South America, as in Austria, there are nevertheless various rice dishes that are South American specialities: Peruvian "Aji de Gallina", "Arroz con Mariscos", which is popular in coastal towns (and Portugal), and "Arroz con Pollo", which is widespread throughout South America. Long grain rice is mainly used for these dishes.

Rice in Asia

However, 90 % of the global rice harvest is attributed to Asia. Consumption of the grain is correspondingly high: the global leader is Myanmar with a full 206 kg per capita per year. However, the largest rice exporters are Thailand, India and Vietnam. In order to represent Asia and Asian cuisine as well as possible, the following rice varieties are discussed in more detail in this text: Basmati rice, jasmine rice, sushi rice and sticky rice.

basmati reis in kupfer

Basmati rice: "The queen of flavours"

"Queen of flavours" - this is how the word "basmati" is translated directly from Hindi into German. No wonder, because basmati rice is an intense and aromatic flavoured rice. It is usually grown in the mountains, primarily in the Himalayan region, and is therefore often used in India. After preparation, it tastes slightly sweet and has a relatively strong flavour of its own compared to other rice varieties. In principle, basmati rice goes very well as a side dish with strongly flavoured dishes. A typical dish prepared with basmati rice is Indian biryani, for example. You can also find out more about basmati rice in our cookery course on Indian spice cuisine.

Jasmine rice: "The Thai all-rounder"

The cradle of jasmine rice lies in the north-east of Thailand, more precisely in the province of Isaan. In 2017, the so-called "thai hom mali" was even voted the best rice in the world, earning it the highest quality rating of "AAAAA". Jasmine rice is also grown in Vietnam, Laos and even Italy. Like basmati rice and as its name suggests, jasmine rice is also a fragrant rice, which is why it has a more intense flavour than other varieties. When prepared, jasmine rice is slightly softer than basmati rice, which is why it can be beautifully moulded, for example as a side dish. For this reason, the aromatic long-grain rice also goes perfectly with Thai cuisine. It is suitable for curries or for preparing khao pad, fried Thai rice, or khao mok gai, the Thai version of Indian biryani. A little tip for your next holiday in Thailand: "Khao" means rice in Thai, so it is always a rice dish or somehow related to it.
sushireis in tasse

Sushi rice: "The Japanese grain"

Japanese sushi rice is usually a subspecies of round-grain rice, as it is stickier and starchier than long-grain rice. It belongs to the "Japonica" family and is available in various varieties: Koshihikari, Hinohikari, Hinemomochi or Hitogochi are examples of Japanese rice. However, Italy proves once again that it doesn't always have to come from Japan: "Selenio" from Reishunger is perfect for sushi and doesn't have to be sent to us from Japan. So if you want to try your hand at Italian sushi rice, you can find this exceptional grain in our online shop. There you will also find premium sushi rice of the Koshihikari variety, for example. In addition to sushi, Japanese rice is also often served as a side dish in the country's cuisine. You can find out more about sushi and what to look out for when preparing sushi rice in "Sushi Tokyo Style".
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Sticky rice: "The Thai steamed rice"

Sticky rice (khao niao) is a specific type of rice that is also used for the dish of the same name. It is a long-grain rice that is traditionally eaten with the hands, especially in north-east Thailand, Isan and Laos. The rice is formed into small balls and then dipped in the accompanying sauce. To give it its sticky consistency, the rice is not boiled, as is typical for rice, but steamed. Bamboo rice steamers are best suited for this, but even if you don't have one, you can steam rice by filling a pan with water and placing the previously soaked rice in a sieve. Place this in the pot (water and sieve should not touch), close the lid and the rice is steamed. Probably the best-known use for sticky rice is mango sticky rice, which is served with coconut milk and mango. But it is not only suitable for sweet dishes: sticky rice is also usually served with spicy papaya salad (som tum), as it can be dipped very well in the spicy sauce.
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The 7 deadly sins of rice

  1. Rice should never be stored next to very odour-intensive foods such as coffee, tea or spices, as it can very easily take on their smell, which ultimately also affects the aroma.

  2. Know your rice! The type of rice is essential for preparation. Risotto made from basmati rice? Jasmine rice for sushi? If you use the wrong type of rice, you risk a small disaster in the kitchen.

  3. The chopsticks should never be placed in the rice. If you want to put them down briefly, there is a special chopstick bench for this purpose. Putting your chopsticks in the rice is reminiscent of a death ritual in Japan. It is a custom there that a bowl of rice is prepared when a relative dies and chopsticks are then stuck vertically into it.

  4. Don't let anything burn. Three things are particularly important when cooking rice: the amount of water, the temperature and the cooking time. Too little water and too high a temperature often end in disaster. Anyone who has ever burnt rice knows how difficult it is to clean the pot afterwards. The amount of water depends on the type of rice and how it will be used later. The following applies to the temperature: Bring to the boil first, then reduce the heat to a low level. Don't forget: Put the lid on so that the water does not evaporate too quickly and the rice finishes cooking in the steam.

  5. Do not stir! A common mistake when preparing rice is stirring it. People often make the mistake of stirring the rice for fear of burning it or out of sheer impatience. Important: Put the lid on, reduce the heat and be patient. This is how the best rice turns out. No rule without exception: when cooking risotto, it is of course important to stir.

  6. Also important: In almost all cases, the rice should be washed first. This removes impurities and flushes out excess starch. Especially if you want to prevent the rice from sticking too much, you should wash it first, as this washes away the dust created during production and polishing. Exception: glutinous rice is not washed but soaked in water and risotto rice is not washed either.

  7. Cooking bag rice: no comment 😉
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More rice products

The fact that rice in its original form is one of the most popular foods in the world is probably nothing new, but what else can be made from rice? Besides Rice vinegarRice paper and Rice noodlesthe grain is also processed into various other products. Rice flour, for example, plays a key role in Vietnamese and Japanese cuisine. Glutinous rice flour is used, for example, for the popular mochi, small Japanese rice cakes. You can also replace wheat flour with rice flour if you are gluten intolerant.

Another particularly exciting rice-based product is the Rice miso. While miso paste is typically made from soya, rice takes centre stage here. It is mildly flavoured and is particularly suitable as a universal seasoning in Japanese cuisine. In our shop you will find selected organic varieties from Black ForestMimiferments and Clearspring Miso.

Summary: Rice

  • Rice is one of the most important foods in Asia.
  • There are countless varieties, roughly categorised as round, medium and long grain rice.
  • The best-known types of rice in Asia are basmati, jasmine, sushi and sticky rice, etc.
  • There are many points to consider when cooking rice really well. Once you know these, however, it is easy for anyone to do at home.