Aromatic varieties of long-grain rice are valued for their nutty flavor. The highly prized basmati, thin rice grown in the foothills of the Himalayas as well as Pakistan, is essential to the traditional Indian pullao and briyani. It is often aged to improve its flavor and should be washed before cooking. Short-grain rice is used in most Japanese dishes. For sushi, it is mixed with rice vinegar. Spanish paella is traditionally made with long-grain rice such as basmati. The most popular variety of Italian short-grain rice is Arborio, an especially plump variety that can absorb sauce without turning too soft during extended cooking.
Within each type mentioned above, the substitution of one variety of rice for another generally causes no problems, but long- or medium-grain rice should never be substituted for short grain rice in a recipe, or vice versa.
All rice expands to at least twice its size when cooked. Although the end volume depends on the variety and the age of the rice, aged rice, which is especially appreciated in India, absorbs more liquid than freshly harvested grain. With the exception of basmati, rice need not be soaked before cooking unless stipulated in a particular recipe. All methods of cooking rice release starch, which can cause the grains to coagulate. Therefore, when a fluffy rather than a creamy texture is sought, some recipes may call for rinsing and draining the rice thoroughly after cooking.
Within each type mentioned above, the substitution of one variety of rice for another generally causes no problems, but long- or medium-grain rice should never be substituted for short grain rice in a recipe, or vice versa.
All rice expands to at least twice its size when cooked. Although the end volume depends on the variety and the age of the rice, aged rice, which is especially appreciated in India, absorbs more liquid than freshly harvested grain. With the exception of basmati, rice need not be soaked before cooking unless stipulated in a particular recipe. All methods of cooking rice release starch, which can cause the grains to coagulate. Therefore, when a fluffy rather than a creamy texture is sought, some recipes may call for rinsing and draining the rice thoroughly after cooking.
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