Guide to Rice Varieties

by Fine Cooking editors

There are dozens of different ways to classify the scores of types of rice from all over the world,
but rice is generally described as being long-, medium- or short-grained. These are some of the
most common types you'll find in supermarkets and gourmet stores, as well as a few specialty
rices that we're seeing more and more often.
Long-Grain Rices

American long-grain white rice is the most familiar rice in American kitchens.
It's often cooked by the absorption methodin a tightly covered pot with a
measured amount of water, which gets completely absorbed by the ricefor
a dry, fluffy texture with distinct grains.

American long-grain brown rice is the whole-grain version of its white

counterpartthat is to say, the bran and germ layers are left intact, giving
the rice a nutty, grainy flavor and a chewy bite. The pasta method
(cooking the rice in a large pot of boiling water until tender, then draining off
the excess water) is a quick way to cook brown rice evenly.

Basmati, the predominant rice in Indian and Pakistani cuisine, is marked by

its extra-long grains and subtly nutty fragrance and flavor. It needs to soak
for half an hour or more before cooking.

Jasmine rice, from Thailand, has long, translucent grains. When cooked, it has
a seductive, slightly floral aroma and a soft, clingy texture. It should be
washed before cooking to remove excess starch.
Medium-Grain Rices

Japanese-style rice is used for sushi, but also served plain as a finish to a
typical meal. It's slightly translucent when raw, and firm but a bit sticky when
cooked (but don't confuse it with Japanese sticky rice, used for the sweets
called mochi).

Bomba is the rice of choice for the Spanish classic paella. It absorbs up to
twice as much liquid as long-grain rice, but without getting sticky, like shortgrain rice.
Short-Grain Rices

Arborio rice is the most widely available variety of Italian superfino rice, used
to make risotto (the other types include carnaroli and vialone nano). All of
them have plump grains and a high proportion of amylopectin, a type of
sticky starch that's responsible for the trademark creamy texture of risotto.

Short-grain brown rice, like other short-grained varieties, has a higher level of
amylopectin, making it slightly sticky. The intact bran gives it more chew than
white short-grain rice.

Specialty Rices

Wehani rice is a whole-grain, reddish-brown American hybrid of basmati and

long-grain brown rice. Its intense chew and deep color make it popular for
mixing with other rices in a pilaf. Or cook it solo via the absorption method.

Kalijira rice is a medium-grain rice from the Bengal region of India, often
called "baby basmati" because of its diminutive size. It's traditionally cooked
with the pasta method, and makes an intriguing alternative to basmati in a
pilaf.

Wild rice isn't a true rice at all, but the seed of a grass native to North
America. Despite the name, most "wild" rice sold in supermarkets today is
actually cultivated (though truly wild rice can be found at specialty stores).

The long grains are deeply chewy, and add interest to pilafs and plain cooked
rice varieties.

Chinese black rice, also known as forbidden rice, is increasingly available in

specialty stores and even supermarkets. It's a whole-grain rice that cooks up
firm, non-sticky, and tender. Its dramatic color (deep purple when
cooked) makes it a particularly striking side dish or pilaf. Cook with the
absorption method

Jenis Jenis beras

Beras Merah
Beras yang satu ini merupakan beras aromatik dengan memiliki warna coklat kemerahan serta
memiliki rasa pedas dan tekstur yang kenyal. Beras ini bisa ditemukan di mana saja, baik di
pasar tradisional maupun supermarket.
Basmati
Jenis beras ini sering ditemukan di daratan India, terkadang basmati sering disebut nasi popcorn.
Basmati memiliki aroma, rasa, serta bentuk yang ramping. Beras ini pun tidak memiliki
kelengketan seperti varietas beras lainnya.

Beras Lokal
Sarinah
Beras ini lebih dikenal di daerah Garut, beras ini ciri fisiknya bentuk panjang, warnanya terang
dan rasanya pulen, beras ini juga tahan lama bisa disimpan lebih dari 3 bulan.
Pandan wangi
Ciri khasnya adalah aromanya yang wangi pandan, bentuk biji beras tidak panjang, tetapi
cenderung bulat. Jika terdapat beras dengan biji yang panjang, tetapi wangi, maka dapat
dipastikan beras itu telah dicampur dengan pewangi kimia. Selain bulat, beras pandan wangi juga
berwarna sedikit kekuningan, tidak putih, tapi bening.
Setra Ramos
Beras satu ini paling banyak beredar di pasaran karena harganya sangat terjangkau dan relatif
cocok dengan selera masyarakat perkotaan. Normalnya, beras jenis ini pulen jika dimasak
menjadi nasi. Namun, setelah berumur terlalu lama (lebih dari 3 bulan), beras ini menjadi sedikit
pera dan mudah basi ketika menjadi nasi. Beras ini memiliki ciri fisik agak panjang atau lonjong
dan tidak bulat. Tidak mengeluarkan aroma wangi seperti pandan wangi.
Seringkali pabrik atau pedagang beras menambahkan zat kimia pemutih, pelicin, dan pewangi
pada beras ini. Jadi, berhati-hatilah jika menemukan beras berbentuk lonjong dan mengeluarkan
aroma wangi karena bisa jadi beras tersebut telah ditambahkan pewangi kimia.
Rojolele/Muncul/Toronol
Biji beras cenderung bulat, memiliki sedikit bagian yang berwarna putih susu, dan tidak wangi
seperti pandan wangi. Nama rojolele adalah sebutan dari daerah Jawa Tengah atau Jawa Timur.
Namun, untuk daerah di Jawa Barat dan beberapa daerah lainnya, terkadang beras ini disebut
beras Muncul.
Beras C4

Ciri fisiknya mirip beras IR 42; sedikit lebih bulat tapi lebih kecil bentuknya. Beras ini memang
masih minim ditemukan di pasaran karena jarang sekali ditanam oleh para petani.
Beras Merah
Ciri fisiknya sudah pasti berwarna merah, bentuknya ada yang panjang dan Bulat, beras ini lebih
nikmat jika dimasak dengan cara diliwet (khas sunda).
Beras Ketan
Ciri fisiknya berwarna putih, bentuknya panjang dan bulat, beras ketan biasanya digunakan
untuk membuat makanan ringan seperti ketan bakar

Guide to Rice Varieties

by Fine Cooking editors
There are dozens of different ways to classify the scores of types of rice from all over the world,
but rice is generally described as being long-, medium- or short-grained. These are some of the
most common types you'll find in supermarkets and gourmet stores, as well as a few specialty
rices that we're seeing more and more often.
Long-Grain Rices

American long-grain white rice is the most familiar rice in American kitchens.
It's often cooked by the absorption methodin a tightly covered pot with a
measured amount of water, which gets completely absorbed by the ricefor
a dry, fluffy texture with distinct grains.

American long-grain brown rice is the whole-grain version of its white

counterpartthat is to say, the bran and germ layers are left intact, giving
the rice a nutty, grainy flavor and a chewy bite. The pasta method
(cooking the rice in a large pot of boiling water until tender, then draining off
the excess water) is a quick way to cook brown rice evenly.

Basmati, the predominant rice in Indian and Pakistani cuisine, is marked by

its extra-long grains and subtly nutty fragrance and flavor. It needs to soak
for half an hour or more before cooking.

Jasmine rice, from Thailand, has long, translucent grains. When cooked, it has
a seductive, slightly floral aroma and a soft, clingy texture. It should be
washed before cooking to remove excess starch.

Medium-Grain Rices

Japanese-style rice is used for sushi, but also served plain as a finish to a
typical meal. It's slightly translucent when raw, and firm but a bit sticky when
cooked (but don't confuse it with Japanese sticky rice, used for the sweets
called mochi).

Bomba is the rice of choice for the Spanish classic paella. It absorbs up to
twice as much liquid as long-grain rice, but without getting sticky, like shortgrain rice.
Short-Grain Rices

Arborio rice is the most widely available variety of Italian superfino rice, used
to make risotto (the other types include carnaroli and vialone nano). All of

them have plump grains and a high proportion of amylopectin, a type of

sticky starch that's responsible for the trademark creamy texture of risotto.

Short-grain brown rice, like other short-grained varieties, has a higher level of
amylopectin, making it slightly sticky. The intact bran gives it more chew than
white short-grain rice.
Specialty Rices

Wehani rice is a whole-grain, reddish-brown American hybrid of basmati and

long-grain brown rice. Its intense chew and deep color make it popular for
mixing with other rices in a pilaf. Or cook it solo via the absorption method.

Kalijira rice is a medium-grain rice from the Bengal region of India, often
called "baby basmati" because of its diminutive size. It's traditionally cooked

with the pasta method, and makes an intriguing alternative to basmati in a

pilaf.

Wild rice isn't a true rice at all, but the seed of a grass native to North
America. Despite the name, most "wild" rice sold in supermarkets today is
actually cultivated (though truly wild rice can be found at specialty stores).
The long grains are deeply chewy, and add interest to pilafs and plain cooked
rice varieties.

Chinese black rice, also known as forbidden rice, is increasingly available in

specialty stores and even supermarkets. It's a whole-grain rice that cooks up
firm, non-sticky, and tender. Its dramatic color (deep purple when
cooked) makes it a particularly striking side dish or pilaf. Cook with the
absorption method

Jenis Jenis beras

Beras Merah
Beras yang satu ini merupakan beras aromatik dengan memiliki warna coklat kemerahan serta
memiliki rasa pedas dan tekstur yang kenyal. Beras ini bisa ditemukan di mana saja, baik di
pasar tradisional maupun supermarket.
Basmati
Jenis beras ini sering ditemukan di daratan India, terkadang basmati sering disebut nasi popcorn.
Basmati memiliki aroma, rasa, serta bentuk yang ramping. Beras ini pun tidak memiliki
kelengketan seperti varietas beras lainnya.

Beras Lokal
Sarinah
Beras ini lebih dikenal di daerah Garut, beras ini ciri fisiknya bentuk panjang, warnanya terang
dan rasanya pulen, beras ini juga tahan lama bisa disimpan lebih dari 3 bulan.
Pandan wangi
Ciri khasnya adalah aromanya yang wangi pandan, bentuk biji beras tidak panjang, tetapi
cenderung bulat. Jika terdapat beras dengan biji yang panjang, tetapi wangi, maka dapat
dipastikan beras itu telah dicampur dengan pewangi kimia. Selain bulat, beras pandan wangi juga
berwarna sedikit kekuningan, tidak putih, tapi bening.
Setra Ramos
Beras satu ini paling banyak beredar di pasaran karena harganya sangat terjangkau dan relatif
cocok dengan selera masyarakat perkotaan. Normalnya, beras jenis ini pulen jika dimasak
menjadi nasi. Namun, setelah berumur terlalu lama (lebih dari 3 bulan), beras ini menjadi sedikit
pera dan mudah basi ketika menjadi nasi. Beras ini memiliki ciri fisik agak panjang atau lonjong
dan tidak bulat. Tidak mengeluarkan aroma wangi seperti pandan wangi.
Seringkali pabrik atau pedagang beras menambahkan zat kimia pemutih, pelicin, dan pewangi
pada beras ini. Jadi, berhati-hatilah jika menemukan beras berbentuk lonjong dan mengeluarkan

aroma wangi karena bisa jadi beras tersebut telah ditambahkan pewangi kimia.
Rojolele/Muncul/Toronol
Biji beras cenderung bulat, memiliki sedikit bagian yang berwarna putih susu, dan tidak wangi
seperti pandan wangi. Nama rojolele adalah sebutan dari daerah Jawa Tengah atau Jawa Timur.
Namun, untuk daerah di Jawa Barat dan beberapa daerah lainnya, terkadang beras ini disebut
beras Muncul.
Beras C4
Ciri fisiknya mirip beras IR 42; sedikit lebih bulat tapi lebih kecil bentuknya. Beras ini memang
masih minim ditemukan di pasaran karena jarang sekali ditanam oleh para petani.
Beras Merah
Ciri fisiknya sudah pasti berwarna merah, bentuknya ada yang panjang dan Bulat, beras ini lebih
nikmat jika dimasak dengan cara diliwet (khas sunda).
Beras Ketan
Ciri fisiknya berwarna putih, bentuknya panjang dan bulat, beras ketan biasanya digunakan
untuk membuat makanan ringan seperti ketan bakar