Making perfect white rice seems an essential tool in any kitchen. Nowadays, even more evidence is pointing to other rices (brown rice in particular) being healthier.
The Different Types of Rice
The different types of rice include the following:
Short-grain rice is very starchy and cooks up soft and sticky. It’s used in things like sushi, paella, and risotto.
Long-grain rice contains less starch so the cooked grains are drier and more separate. It’s often used in pilafs or dishes with a lot of sauce.
Jasmine and basmati are long-grain varieties that have been cultivated to bring out distinctive flavor profiles. They often turn up in Indian and Asian food.
Brown rice—which is also available in long and short grains—is a lot chewier and heartier than white rice and takes about twice as long to cook.
There are many articles that talk more about the culinary properties and uses of different kinds of rice. But what about the nutritional aspects?
Your assignment is to find an article about good starches and/or bad starches. Post the link and write 3-5 sentences summarizing their position and explaining why you agree or disagree.
Here is my example:
This article mentions that wild rice is not a rice at all; it is actually a type of marsh grass. Wild rice has almost twice the protein as short-grain rice (which is already pretty healthy!). It is high in lots of vitamins and minerals, as well, making it no surprise that Native Americans of many tribes used it as a staple. I agree that more wild rice can be added to most peoples’ diets by using it in stuffings or complementing other rices.