![]() While white rice has fewer nutrients, it still packs many starchy carbohydrates crucial for energy. white rice, which helps keep you full for longer. It includes the antioxidant “anthocyanin,” which is partly responsible for the varying colors you find in these types. ![]() Meanwhile, brown, red, and black rice typically go through less refining, retaining more of their natural nutrients. White rice has no bran and germ, leaving only the endosperm for consumption - the most carbo-loaded part of the grain When a grain is “refined,” one of these components has been removed through processing. Whole rice grain has three parts: bran, germ, and endosperm. So, what accounts for these differences? It all boils down to how the grains are processed. Of the rice varieties listed above, all but one (arborio) are available in other colors. Why Does Rice Come in Different Colors and Grain Sizes? Dinorado will quickly absorb the flavorful broth. If you have a cup of Knorr Hot Meals Instant Pork Congee in your pantry, you can stretch it for multiple servings by adding more rice. Its chewy texture works well with rice porridges. Still, you can enjoy it in your daily meals, either with ulam or as congee or lugaw. Many Filipinos reserve Dinorado for special occasions, like weddings or fiestas. Merchants proudly label it a “100% Philippine product.” It’s readily available in supermarkets and fetches a premium price. It fluffs upon cooking and becomes sweet, chewy, and slightly sticky. Dinoradoĭinorado is a long-grain rice with a fragrant aroma and smooth, shiny appearance. Apart from paella, you can see bomba rice in other Spanish dishes, including arroz negre (squid ink or cuttlefish rice). It's ideal for paella since it soaks up all that sauce and flavor. Bombaīomba rice, also known as Valencia rice, is a highly absorbent, short-grain Spanish variant. Use it for risottos since its starchy quality adds a lot of creaminess to the dish. It comes in a polished white finish that makes the grains look like pearls. ArborioĪrborio is short-grain rice from Italy, known for having high starch levels. The latter is softer, chewier, and much stickier, making them better for sushi or onigiri (rice balls). The former is also called “ordinary rice” and is typically enjoyed plain, with side dishes, or in a bento box. Japanese rice is the general term for short-grain cultivars from Japan. You can have it with any Pinoy ulam or as the central ingredient in several fried rice dishes, like Indonesian nasi goreng. It's a Thai import and features prominently in Southeast Asian cuisine. Jasmine or “milagrosa” in the Philippines is similar to basmati, except shorter, thicker, and even more fragrant. Enjoy it with sauce-heavy dishes, like Indian curries. One of the benefits of basmati rice is that the grains remain separate even after cooking, allowing sauces to coat each grain thoroughly. ![]() Indicaīasmati has long, distinct rice grains and a pandan-like aroma. Modern Rice 101: Origins and Japonica vs. Plus, learn about the best dishes to enjoy if you’re trying out new varieties for the first time. Find out where modern-day rice originated, the unique features of different types, and what you’ll find readily available in the Philippines. That’s where this guide will come in handy: it answers all the basic questions you have about this mealtime staple. Making Japanese-inspired sushi bake? Spanish paella? Nasi goreng? You’ll need to nail the rice to nail the whole dish. With hundreds of options available, finding the best one for your needs can be a challenge. Each one brings a new experience to the table. In supermarkets and specialty stores, you’ll find local variants like premium Dinorado alongside imports like basmati rice and jasmine.Īpart from the source, rice can also vary in color, texture, and size. Naturally, rice-loving Pinoys have developed a taste for all kinds of this essential grain. For Filipinos, a complete meal needs just two things: rice and ulam.
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