Rice is primarily categorized by the size of the grain:

	LONG GRAIN: (also known as Patna, Carolina or Parimal rice) Uncooked: long, slender grain up to 5 times long as it is wide Cooked: grains separate from one another, producing rice that is light and fluffy
	MEDIUM GRAIN: Uncooked: short, wide grain 2 to 3 times longer than its width Cooked: moist, tender and slightly clingy
	SHORT GRAIN: (also known as Japanese or Sushi rice) Uncooked: plump, almost round grain Cooked: soft and cling together (sticky)

Rice is also categorized as either being an aromatic (JAPONICA) or non-aromatic (INDICA).
Aromatic varieties have a natural scent indicative to the type of rice.

JAPONICA (AROMATIC) FORMS INCLUDE:

BASMATI:
An aromatic long grain rice that has a distinct aroma and flavour similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy.

JASMINE:
An aromatic long grain rice that has a distinct aroma and flavour similar to that of popcorn or roasted nuts. Cooked grains are soft, moist and cling together. Similar flavour profile to a Basmati, but with a different cooked texture.

BLACK JAPONICA:
An aromatic rice with a dark black bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains are slightly chewy with a sweet spiciness.

AROMATIC RED:
An aromatic rice with a deep, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains have a savory, nutty flavour and are slightly chewy. Similar texture and cooking methods to a Black Japonica, but with a different flavour profile.

INDICA: (NON-AROMATIC) FORMS INCLUDE:

WHITE (SHORT, MEDIUM, LONG):
The bran layers are milled off until the grain is white. One cup of uncooked rice will yield 3 to 4 cups of cooked rice in only 15 to 20 minutes of cooking time. In Canada, white rice is not enriched due to regulations governed by the Canadian Department of Agriculture.

LONG GRAIN WHITE VARIETIES INCLUDE:
Patna, Parimal Rice and Carolina Rice

SHORT GRAIN WHITE VARIETIES INCLUDE:
Japanese Rice and Sushi Rice

• Arborio (medium): Is a large, bold rice with a characteristic white dot at the center of the grain. By way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto.
• Other risotto varieties include: Carnaroli, Vialone Nano, Roma and Baldo
• Risotto rice varieties are available in different grades. The highest grade and most popular is superfino. After superfino the grades decrease from fino, semifino to commune.

BROWN (SHORT, MEDIUM, LONG):
Brown rice has a tan colour, chewy texture and nut-like flavour. The retained bran layers are rich in minerals and vitamins, especially the B-complex group. Because the bran layer acts as a barrier to heat and moisture, it takes longer to cook (45 to 50 minutes) than white rice.

There are some forms of rice that are a hybrid of both the JAPONICA and INDICA varieties.

DELROSE, CALROSE, DELLA AND DELMONT:
These forms combine the qualities of regular long grain rice and basmati rice. They have an aroma similar to basmati. However, cooked grains swell in both length and width, like regular long grain rice.

Both white and brown rice come in all 3 grain types (long, medium, short) and either regular milled, parboiled or precooked.

PROCESSED FORMS:

PARBOILING is a steam pressure process in which rough rice is soaked, steamed and dried before milling. This procedure gelatinizes the starch inside the grain, and ensures a firmer, more separate grain. Parboiled rice is favoured by consumers and chefs who desire an extra fluffy and separate cooked rice.

Advantages of Parboiled Rice:

1. Nutritional: After milling, parboiled varieties of rice contain approximately 80 per cent of the
   original vitamins and minerals contained within rice with its hull still intact.
2. Always fluffy and separate: Parboiling causes grains to harden which improves the cooking
   characteristics. U.S. parboiled rice does not stick together and remains fluffier than regular
   milled rice.
3. Longer standing times: After keeping warm in a Bain Marie, cooked parboiled rice stays fluffy.
4. Economical: Absorbs more water when cooked providing more yield than ordinary milled rice.

PRECOOKED is white or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.

STARCH CONTENT:

Determining rice’s starch content depends on the size of grain. The shorter the grain, the higher the natural starch content (called amylopectin). Higher amylopectic levels result in a stickier rice.

NUTRITION QUALITIES OF RICE:

NUTRITION:
Canada’s Food Guide to Healthy Eating recommends 5 to 12 servings of grain products per day. One cup (250 mL) of cooked rice provides two servings of grain products. The Canadian diet should provide 55 per cent of energy as carbohydrates, including cereal, breads, other grain products, fruit and vegetables.

WHITE RICE:
Fat and sodium-free. Contains only 103 calories per half-cup serving.

White rice is a source of:

• niacin
• pantothenic acid (B5)
• phosphorus
• magnesium
• vitamin B6
• zinc

BROWN RICE:
Low in fat and sodium-free. Contains only 108 calories per half-cup serving.

Brown rice contains the same nutritional elements as white rice, but is also a source of:

• dietary fibre
• thiamine
• iron

RICE BRAN:
Rice bran can be used in baking (e.g. muffins) as a replacement for wheat or oat bran. It can also
be used as a filler (e.g. meatloaf, meatballs) because it acts as a binding agent. This is also a useful
ingredient for creating baked goods or dishes for those with a gluten intolerance.

High in dietary fibre and sodium-free. Rice bran contains the same nutritional elements as
white and brown rice, but is also a source of:

• vitamin E
• folacin
• zinc
• potassium