Unique Variety of Rice for an Unforgettable and Exciting Meal

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Rice is the most important staple food in the world and is the grain with the second highest worldwide production,

after corn.

Black Rice

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Black Rice is a grain that is high in fiber and has a deep, nutty taste. It is high in nutritional value and is rich in

iron. It is not glutinous unlike other Black Rice from Asia. Black forbidden rice is a deep black color and turns deep

purple when cooked.

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This unique variety has a relatively high mineral content (including iron) and, like most rice, supplies several

important amino acids.

Golden Rice

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Golden Rice is a brightly colored variety of rice produced through genetic engineering to biosynthesize

beta-carotene, a precursor of pro-vitamin A in the edible parts of rice.

Wild Rice

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Wild Rice is a variety that grows in shallow water in small lakes and slow-flowing streams. Oftentimes, only the

flowering head of Wild Rice rises above the water.

Brown Rice

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Brown Rice is a variety that has a mild nutty flavor. This kind of rice is now more expensive than common White

Rice and is a staple for health conscious eaters who believe food should be consumed in its most natural state.

Bhutanese Red Rice

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Bhutanese Red Rice is from the little Kingdom of Bhutan and is the staple rice of the Bhutanese people. It is a red

japonica and is semi-milled - some of the reddish bran is left on the rice. It is pale pink, soft and slightly sticky

when cooked.

Wehani Rice

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Wehani Rice is an aromatic variety of brown rice developed in the late 20th century. It was developed from

Basmati Rice seeds from India. Its grains are reddish-brown in color and slightly resemble Wild Rice. The rice

produces an aroma similar to that of hot buttered peanuts and is slightly chewy when cooked.

Camargue Red Rice

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Camargue Red Rice is a variety from France. It is a short-grained and unmilled variety of rice and is therefore

quite sticky. It is a brownish-red color.

Sona Masuri

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Sona Masuri is lightweight and aromatic rice from India. It is considered to be of premium quality and is considered

to be a healthy dish as it contains little starch and is easily digestible. It is ideal for preparing dishes like sweet

pongal, biryani, and fried rice.

Arborio Rice

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Arborio Rice from Italy that when cooked has rounded grains that are firm, creamy, and chewy, due to the high

starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is

used to make risotto, a popular Italian dish.

Japanese Rice

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Japanese Rice or Japonica is characterized by its unique stickiness and texture. Japonica should not be confused

with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft

Japanese Rice.

Jasmine Rice

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Jasmine Rice of Thailand seems just an ordinary variety of rice. It is also sometimes known as Thai Fragrant Rice.

It is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like leaves flavor. The grains will cling

when cooked, though it is less sticky than other rice.

Glutinous Rice

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Glutinous Rice is Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being

glue-like or sticky. It is also called with a variety of names like Sticky Rice, Sweet Rice, Waxy Rice, Botan Rice,

Biroin Chal, Mochi Rice and Pearl Rice.

Basmati Rice

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Basmati Rice of India and Pakistan is remarkable for its fragrance and delicate, nuanced flavor. Basmati is

Sanskrit which means “the fragrant one” and may also mean “the soft rice”. The grains of this variety are longer

than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky,

as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is

available in two varieties - white and brown.

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