It is believed that rice (Oryza sativa) was first domesticated some 9,000 years ago in China, although some historians claim it was India that gave birth to its full bloom. There were two more wide, separate domestications on other continents, with Brazilian rice (extinct) some 4,000 years ago and African rice (Oryza glaberrima) some 2,000 to 3,000 years ago, but nowadays, it's mostly all about the good old sativa.
Because rice can be grown almost anywhere, under the condition there is a sufficient amount of water for irrigation, it spread quickly, and through the millennia emerged thousands and thousands of varieties of this grain. Each of these varieties is suitable for a specific dish, mainly in direct correspondence to gastronomy and the culture of the country or region where it is cultivated.
There are a lot of classifications of rice, but the most common is in regard to grain size. So, we have short-grain, medium-grain and long-grain rice varieties, and here is a better look at some of the most popular examples, with dishes they are used for.
Credits: TasteAtlas/Shutterstock
Credits: TasteAtlas
Short-grain rice
As the name implies, short-grain rice is chubby and short. It is very starchy, and when cooked, it tends to clutch into sticky clumps. Because of this, it is suitable for creamy dishes like risottos, paellas and rice puddings, but also for dishes that require stickiness, like sushi or onigiri.
Most popular varieties: Arborio, Carnaroli, Arroz Bomba, Koshihikari
Most popular dishes: Risotto, Sushi, Onigiri, Kimbap, Paella, Arroz con bogavante, Arroz con leche
Mostly used in: Italy, Spain, Japan, Southeast Asia
Paella preparation Credits: shutterstock
Long-grain rice
Long-grain rice is elegant and slim, with a length up to five times its width. It has a very low amount of starch, so when it’s cooked, the grains separate easily and remain fluffy, but dry. These qualities, combined with a distinct aroma that some varieties like Thai Jasmine have, make this type of rice ideal for dishes like Pilaf, Biryani, and Jambalaya.
Most popular varieties: Basmati, Thai Jasmine, Carolina Gold
Most popular dishes: Pilaf, Biryani, Jambalaya, Mandi, Nasi goreng
Mostly used in: India, Pakistan, Southern United States, North Africa, Middle East
Pilaf Credits: shutterstock
Medium-grain rice
Medium-grain rice falls somewhere between the two mentioned types: it is a lot creamier than long-grain rice, but less starchy than short-grain rice. That is why it can be used in some dishes usually made with short-grain rice, like risotto or paella, and it is often the best choice for Asian fried rice dishes.
Most popular varieties: Arroz Senia, Black, Matta
Most popular dishes: Paella Valenciana, Yangzhou fried rice, Hokkien fried rice, Khao phat
Mostly used in: China, India, Pakistan, Spain, South-East Asia
Authentic Yangzhou fried rice with egg and fresh prawn. Credits: shutterstock
Read more:
Check out 33 rice varieties around the world
