a thick beverage made from cooked brown rice and koji (a mold used in making sake, miso, and soy sauce). Amasake has a fermented taste. It is available in health-food stores.
the most popular Italian rice, used to make risotto. The grains are medium (although it is often called short-grain) and translucent, with a white center that remains firm to the bite when cooked, while the rest of the grain softens and lends a creamy consistency to the risotto. Once grown exclusively in Italy, it is now raised in the United States as well.
an Italian medium-grain rice sometimes used for risotto and, in some parts of Turkey, for pilaf. It cooks up soft and tender. Baldo rice is now being grown in limited quantity in Missouri.
a long-grain aromatic rice highly regarded for its fragrance, taste, long slender shape, and ability to elongate when cooked. Basmati means “queen of fragrance.” True basmati is grown in India and Pakistan, but many hybrids are grown elsewhere, including the United States. It’s typically used in Indian pilaf.
found in both medium-and short-grain varieties, also called black japonica or black sticky rice. Grown mostly in Southeast Asia and in limited quantity in California and Italy, these rices are black from the layers of black bran that surround the endosperm, or kernel. Sometimes the kernel under the bran is white, so when it is cooked, the rice turns purple or lavender. Black rice is considered a delicacy in Asia and is reserved for celebrations or funerals. In Thailand, it is cooked with coconut milk and served with mango as a dessert. Use it in salads or stir-fries, but cook it separately and combine with other ingredients just before serving to prevent discoloring them. A nonsticky black rice, imported by Lotus Foods, is especially good in salads.
highest-quality medium-grain Spanish rice (though marketed as a short-grain rice), used in paella and other Spanish rice dishes. It is prized for its ability to absorb a large amount of liquid resulting in large, plump grains of highly flavored rice.
broken rice used in beer brewing. Rice-based beer is light in flavor and golden in color. In the United States, 4 pounds out of the almost 27 pounds per person of rice consumed each year is utilized in beer production.
All rice is brown before it is processed. Brown rice is rough paddy rice with the hull removed and the bran layers left intact. The bran, which contains vitamins, minerals, and fiber, gives the rice a chewy texture and a nutty flavor. Brown rice requires longer cooking because the bran acts as a shield against the cooking liquid