Offers a unique blend that includes white, red, brown, and wild rice that adds distinctive flavor and texture to meals and recipes. Great served as a side with fish or poultry. Comes in a handy BPA-free storage jar that locks in freshness.
Price per pound is higher than many competitors.
A good choice for making sushi, as the premium grains are fairly short and stick together when cooked to soft consistency. Suitable for casseroles, soups, and more. Rinsing after cooking makes it great as a side dish. Nice, mild flavor.
Reports of quality control issues that include bags that were leaking, ripped, or completely open upon arrival.
Delicious wild variety that provides fiber and protein thanks to being whole-grain. Flavor is rich and nutty and pairs nicely with many main courses. Bag is resealable to maintain freshness.
Takes longer to cook than other types.
Features a low glycemic index thanks to its high fiber content. Fragrant and fluffy when cooked, and grains do not stick to each other. Grown organically and aged for flavor.
Preparations take longer as you need to soak and rinse.
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It is hard to overstate the importance of rice as a food source. First domesticated in China over 7,000 years ago, over half the world’s population now depends on rice as an integral part of their diet.
From sushi and stir fry to side dishes and a wide variety of processed foods, the rice consumed by billions of people across the globe on a daily basis has a caloric and nutritional footprint that cannot be ignored. Not bad for a grass seed that is difficult to grow, harvest, process, and store!
Long grain rice: Long grain rice has longer kernels and tends to cook up light and fluffy.
Medium grain rice: The kernels of this rice are shorter and tend to stick together more than long grain rice.
Short grain rice: Short grains usually cook up stickier than other rice sizes, making them ideal for use with foods such as sushi.
In addition to grain size, you will need to decide which type of rice you desire. Different rice types have unique textures, flavors, and colors. In turn, this can affect how you use them. Here are some of the most common rice types.
Basmati: With a nutty flavor, basmati is a long-grain rice common in India and Pakistan. This is one type of rice that you should be able to find pretty much anywhere.
Jasmine: Another long-grain rice is jasmine rice, also known as Thai fragrant rice. Like basmati, jasmine rice is highly popular and easy to find. It is often prized for the fact that it cooks up a bit on the sticky side.
Brown: Brown rice is less processed and darker in color than white rice. It still contains the germ and bran layers that are typically removed from white rice. Therefore, it is more nutritious than white rice, but it is also a bit more time-consuming to cook. Due to its less-processed nature, brown rice has a much shorter shelf life than white rice.
Wild: Often added to rice blends, wild rice isn’t actually a true rice at all, but rather the seed of marsh grass. Wild rice contains more fiber and protein than white rice, which can be a plus for those seeking to add protein to their diets. Like brown rice, wild rice can take longer to cook than white rice.
Sticky: Also known as sweet rice, this short-grain rice sticks together when cooked, making it a must for sushi. Often grown in Asia, sticky rice is a staple in a wide range of Asian dishes.
Forbidden: Also known as black rice due to its color, forbidden rice adds a nutty flavor and high nutrients to Thai and Chinese dishes.
Rice is typically sold in quantities of 1 to 10 pounds. Bottom line: give some thought to how much rice you will need and know how much you are getting.
Some sellers state that their rice is certified kosher, which is a bit unnecessary because all legumes and grains, including rice, are considered kosher, so we’re kind of in “water is wet” territory here.
Non-GMO certification is a bit different. While some makers state on the package that the rice is non-GMO certified, other rice varieties are actually genetically modified to enhance or limit certain aspects of the rice, be it taste, texture, or nutritional content. If you are limiting GMO foods in your diet, keep an eye out for a non-GMO statement on a rice listing.
Unless you are planning on cooking all the rice at once, the bag or bin that it ships in is likely to become its long-term storage container. These range from simple poly bags to thick bags with zip lock tops to rugged plastic containers with lids. The best storage container for rice is a durable one that holds up over time and seals in freshness via a zip lock, lid, or screw cap. Any bag or container you use should also be BPA-free.
A number of factors may affect the price of rice. The type of rice can affect how much you pay per ounce. If you get a bulk amount, the price tends to be much less per ounce. Everything from weather to global pandemics can affect rice supply, which in turn can impact price. And don’t discount the mark-up that you will find with well-known brands.
That said, here is a rough idea of what you can expect to pay for several different types of rice.
Inexpensive: Basic long-grain white and brown rice tend to cost around $0.10 per ounce. Expect to pay a bit more for brown rice than white rice here.
Mid-range: In the mid-range, you will find familiar rice such as jasmine ($0.10 to $0.20 per ounce) and basmati ($0.15 to $0.25 per ounce).
High-end: High-end rice includes forbidden rice, which costs $0.30 to $0.40 per ounce, and wild rice, which costs $0.40 to $0.50 per ounce. Rice mixes that combine several different types of rice will also be in the $0.30 to $0.40 per ounce range.
A. Parboiled or converted rice is, in many ways, right in the middle of the spectrum between white and brown rice. Parboiled rice undergoes a steam-pressure treatment that allows it to cook up fluffier than traditional rice while retaining more of the rice kernel nutrients than white rice. It takes a bit longer to cook than white rice, which may allow it to work better in slow cooker recipes that call for rice.
A. There are a variety of ways to cook rice, and the method you use may be dictated by personal preference or the type of rice you’re cooking. The three most common methods of preparation are absorption, steaming, and boiling.
A. This depends on whether it is cooked and what type of rice we are talking about. Uncooked white rice can last for one to three years when stored in a dry, cool, dark area. Note, however, that brown rice has a considerably shorter shelf life of up to six months.
When cooked, rice can be kept in the refrigerator for two to three days. You can also store it in the freezer for up to eight months.