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Dishing rice.(The talk)(varieties)

Consumer Reports

| January 01, 2005 | COPYRIGHT 2005 Consumers Union of the United States, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

There are more than 40,000 varieties of rice in the world--in shades of red, blue, and purple in addition to the usual white and brown. Ounce for ounce, all have similar calorie and carb counts, but they differ in other ways. Here, a primer on the distinctions, including the answer to the question asked by fans of Japanese food: Why doesn't sushi rice fall apart?

Long grain. Literally longer than others. It has a high proportion of the water-soluble starch amylose, which tends to make grains cook up dry, fluffy, and separate. Especially good for curries, pilaf, and salads.

Medium and short grain. Both are tender and moist when cooked. They have a lot of amylopectin, a sticky starch that doesn't wash off in water. Best suited for desserts and sushi, and explains why sushi rice stays together.

Brown. After harvesting, the inedible outer hull is removed, but the rice germ and bran are left, lending color and crunch as well as fat, vitamins, minerals, and fiber. When brown rice is boiled, the bran layer protects the ...

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