How Nice is Rice?

By Pam Turczyn

At this stop on our journey around the Co-op’s bulk section, we will get to know more about the staple food of more than half the world’s population: rice. The Co-op carries a diverse selection of eight varieties of this popular gluten-free grain. With them, you can prepare dishes ranging from curries to sushi and jambalaya.

Originally a native swamp grass, domesticated rice, oryza sativa, was first cultivated in China’s Yangtze River basin more than 8,000 years ago. From there, the practice spread throughout Asia and Europe, with many additional varieties being developed along the way. For a complete history, including Africa, Australia and the Americas, read this article.

Each type of rice perfectly complements the cuisine of its home country. Aromatic jasmine or purple sticky rice pairs well with hot Thai food; basmati rice goes well with spicy Indian curries. Sushi is unimaginable without sushi rice and risotto depends on arborio rice for its creamy yet al dente texture.

Before delving further into the characteristics of each type of rice and what you can do with them, let’s go over some rice basics:

What are the characteristics of short, medium or long grain rice? 

There are specific proportions and measurements that determine in which category a particular type of rice falls. What you need to know is that the shorter the grain, the starchier and stickier it is; the longer the grain, the drier and fluffier it is.

What is the difference between white rice and brown? 

The two start out as the same grain. For brown rice, only the inedible outer hull has been removed; in white rice, the hull, bran coating and germ have been removed, leaving only the white, starchy endosperm. Sometimes, imported white rice grains are then coated with talc, a preservative, and glucose for sheen.

The bran and germ contain valuable nutrients and fiber, so brown rice is generally considered to be a healthier option than white. Because diets that center around white rice can lead to deficiencies, U.S. law requires it to be enriched with B vitamins and iron. For a detailed comparison of brown vs. white rice, you can read more here.

Why should we rinse rice before cooking it? 

Just as with produce or dried beans, you want to rinse rice to wash off any foreign particles. 

Rinsing will also help remove excess surface starch that might make the cooked rice clump together. That is important if you enjoy fluffy long grain rice but is not advised when making risotto with arborio rice. If you are preparing white rice, rinsing will remove the B-vitamins and iron it has been fortified with. So, it’s a little catch-22.

All rice naturally has some amount of arsenic in it. To minimize your exposure, rinsing rice in clean water four to six times has been shown to be helpful. Interestingly, the aromatic rice varieties, especially imported, contain the lowest levels of arsenic. Rice grown in California, as is most of the rice sold at the Co-op, also has relatively low levels. Read more about it here.

Should rice be soaked?

In traditional kitchens, rice is often soaked from half an hour to overnight before cooking. Cooking time is reduced by about 20 percent and the amount of phytic acid (a natural anti-nutrient contained in many foods, including nuts and seeds) is reduced, resulting in rice that is easier to digest. Read about which types of rice do well when soaked, and for how long, here.

Here is a handy list of the types of rice available in the Co-op’s bulk food section. Quotes are from our supplier’s websites. 

Please note that prices are from January 2020 and are subject to change.

Arborio rice, organic: $3.40/lb. From Roland: “Arborio Rice is the Italian short-grain rice that is called for in traditional northern Italian risotto recipes. It is also great for making homemade rice pudding. The high starch content in Arborio rice yields its distinctive, creamy texture.”

I used to make risotto the Italian nonna way, in a cast-iron skillet on top of the stove, stirring continuously for 20 minutes while the rice slowly absorbed the broth. Now I make perfect risotto with ease in six minutes by using a pressure cooker. Here are all the instructions you need to create a whole range of traditional and original versions of risotto.

Basmati rice, organic brown: $3.72/lb.

Basmati rice, organic white: $4.20/lb. 

From Lundberg: “Enjoy this long grain aromatic rice with the fragrance of Indian Basmati, but without elongation. An exotic choice when a fluffy, drier texture and an exotic aroma are desired. Especially suitable for stir-fry, salads, stuffing, pilaf and desserts.”

A porridge-like mixture of lentils, basmati rice, vegetables and digestive spices, kitchari is a staple of Ayurveda (a Hindu system of medicine) and is thought to have healing and detoxifying properties. For years, I tried out a number of recipes while searching for the ideal version. Here is my favorite.

Jasmine rice, organic white: $1.44/lb. From Lundberg: “An aromatic long grain rice originally grown only in Thailand. While cooking, this exotic rice fills your kitchen with a delicate scent. Use as a side dish or in pilafs and desserts.” 

Imagine it paired with a Thai chicken coconut curry!

Purple sticky rice: $3/lb. From D’Allesandro Foods: “Purple sticky rice is native to Thailand, but it is now also grown in California. Purple sticky rice has a sweet flavor, sticky texture and cooks up to a beautiful, shiny, indigo color. It pairs well with seafood and pork. This rice is traditionally used as a dessert rice in Thailand. It also makes excellent stuffings and side dishes.”

For a typical Thai street snack of purple sticky rice topped with salted coconut cream, sesame seeds and fruit, check out this recipe.

Short grain rice, organic brown: $2.94/lb. From Lundberg, “A full-flavored rice and an excellent source of whole grains. After cooking, the grains are soft and cling together – great in everyday recipes where a stickier texture is desired.”

In my opinion, brown rice is best prepared in a pressure cooker, which not only cuts cooking time in half but also results in unparalleled taste and texture. If you eat with chopsticks, pressure cooking is definitely the way to go. This recipe explains how brown rice is prepared at my house.

Sushi rice: $3/lb. Grown in California, the Co-op’s sushi rice is sourced from either Kokuho or Nishiki. Both producers raise the KR55 strain of rice. Kokuho describes that strain as “Heirloom Japanese style medium grain rice, developed in the 1950s specifically for our microclimate and soil type. Friction milled white, with a delicate floral flavor and a gently sweet afternote, it's light on the palate. Touted by gourmets as the perfect steamed table rice, its tender and sticky texture makes it also outstanding for sushi. Versatile and appropriate for other preparations dependent on a similarly starchy profile such as Italian risotto and Spanish paella.” 

To read the history around the Heirloom Kokuho Rose cultivar and cooking directions for rice cooker or stove top cooking, click here.

Sushi is not only the jewel-like edible sculptures prepared by master chefs at restaurants. There is a home-style bowl version called chirashi that does not require advanced techniques. Here’s a vegetarian chirashi recipe made with ingredients available at the Co-op.

Wild blend rice, organic: $5.10/lb. According to Lundberg: the blend contains long grain brown rice, sweet brown rice, wild rice, Wehani red rice and black rice. Its “color, delightful texture, full-bodied flavor and aroma all come together in this blend.”

Try this vegan salad featuring wild blend rice, dried fruit, cilantro, nuts and a poppy seed dressing.