There are many different choices when it comes to rice these days. This post is meant to be a brief beginner’s guide to rice.
The difference between Long Grain and Short Grain is Short/Medium Grain Rice is a stickier rice. I grew up with Long Grain and so naturally that is what I prefer. But if I could eat my rice, or any food item for that matter, with chopsticks I am sure I’d switch to Short Grain.
Visually compare White Rice and Brown Rice:
|Long Grain White Rice on the Left, Long Grain Brown Rice on the Right|
Brown Rice has a tan color to it–that’s the bran.
The skinny on Brown Rice is that it is more nutritious than White Rice. Brown Rice digests more easily than White Rice due to the fiber rich rice bran remaining intact on Brown Rice. Brown Rice retains the natural oils, proteins and vitamins that are lost in the processing of White Rice. So with all of these benefits why would anyone buy anything different. It’s because Brown Rice does NOT store well. The natural oils in it can cause the rice to go rancid in 6 months to a year. It’s a great choice for everyday use but again Brown Rice does NOT store well long term. The Shelf Life for Long Grain White Rice in a sealed #10 can (with oxygen absorber) is 10 to 15 years under ideal storage conditions.
Brown Rice has a slightly nutty flavor to it. It does take longer to cook than White Rice.
Stove Top Directions for Long Grain WHITE Rice: Measure 1 part rice to 2 parts water. Place in large pot and bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, then cover and reduce heat to simmer. Simmer for 15 minutes, or until water is absorbed.
Stove Top Directions for Long Grain BROWN Rice: Measure 1 part brown rice to 2 parts water. Add salt to water and bring to a boil. Stir in rice and reduce heat to a simmer, cooking for about 45 minutes covered.
I personally use a rice cooker, which gives me great rice every time.
So I know you are just dying to know what I use. I’ll admit it–I love Long Grain WHITE Rice. Gasp! Shock! What! Say it isn’t so! But it is. I love it. I buy Long Grain White Rice for my family. I’ll eat Brown Rice when it’s served and it’s good. However, I buy White Rice for 3 reasons: that’s what I grew up with (and Mom is always right!), it cooks faster, and because it stores longer. My husband grew up on Brown Rice and I have a sister that uses Brown Rice. To each their own…
What variety of Rice do you prefer? Do you have any special tips on how you prepare your rice?