When cooking white rice for recipes, you can choose from three types:
Get creative with your meals by
changing the rice you use.
- Brown rice only has the hull removed. The bran layers left on the grain give it a tan color and a nutty flavor with a slightly chewy texture.
- White or polished rice is milled to remove both the hull and the bran layers. It's milky, delicately flavored, and comes in several varieties.
- Precooked (quick-cooking) rice is available in both white and brown.
- Parboiled (sometimes called converted) rice is treated by a steam-pressure process before milling to make the white cooked grain extra fluffy.
- Wild rice is used like rice but isn't rice at all; it's the long, dark brown or black, nutty-flavored seed of a marsh grass. There are many varieties and it cooks in just a few minutes.
- In addition, there are a host of colored rices. These include Himalayan Red, Chinese Black, Colusari Red, Black Japonica, and Purple Thai, now available for cooks who want to go beyond basic white or brown.