Rice is a staple in every Asian household and is the perfect comforting canvas for most dishes, be it sweet, salty or savoury with gravy. Whether long or short grains, white, brown, japonica or glutinous, the type of rice you choose can affect the overall flavour, texture and experience of a dish. So choose wisely!
What is the healthiest type of rice?
An easy way to look at which rice is healthier is by their glycemic index (GI). The lower the glycemic index (typically 55 or less) means a healthier choice as they are foods that the body slowly absorbs and thus, makes it sustainable when it comes to using energy for the body. And because the body absorbs the food slower, you avoid a spike in your body's blood sugar.
Here are the most common rice and their GI:
Medium grain brown rice - 50
Long grain Basmati rice - 57
Short grain white rice - 72
Jasmine rice - 89
In general, longer rice grains have a lower GI than shorter grain rice. Moreover, the cooking method of rice, as well as foods paired with rice, will also affect your final GI intake. If you're concern about your meal having a high glycemic index, pair your rice with more legumes, fibres and foods that are not processed (as much).
Alright, now that you know how to choose your rice, here are some brands with great tasting rice!
Some might argue that long-grain rice is more suited for congee, but short grain Japonica rice tends to be stickier, and after a long period of cooking, is still able to retain some of its shape. This will give your congee some texture instead of turning into total mush.
Unless you puree rice grains, the rice grains consumed by adults are too big and rough for a babies gentle stomach. For ages 4 months and above, give your baby their first introduction to real food with this finely milled grain. Enriched with iron for growth, it contains 100% organic ground rice with no artificial flavours, preservatives or colours.
Brown rice is tough, literally. It takes longer to cook but it is more fibrous than regular white rice. This quality makes it much more filling for you, which means a bowl will keep you full for much longer.
Fresh Rice combines Jasmine Brown Rice, Red Fragrance Brown Rice and Riceberry Brown Rice for a delicious blend that showcases the different varieties. It is also rich in essential vitamins B1, B3 and B6 along with magnesium, iron and zinc.
Wholegrain Basmati Rice has the lowest GI (glycemic index) compared to all other rice types. This means that it takes longer for the body to break down the grains into energy and sugar. With that, it also helps keep the blood sugar level more stable and reduces the risk of sugar spikes.
Daawat’s Brown Basmati Rice does all of that. They make sure their rice stays safe for diabetics, being high in magnesium content which plays a role in insulin regulation.
There are a few rules that make a good bowl of fried rice good. First, it has to be fluffy. Second, the rice can’t be clumpy or sticking to each other. Third, it has to be soft but also hold texture. And Jasmine rice delivers on all three of these.
This particular premium Thai Jasmine rice is fragrant and holds shape nicely when cooked, which is great for fried rice and more.
A classic short-grain italian rice, Carnaroli is the king of risotto. Originating from the Lombardy farmhouse, its flavour is distinct to the characteristic of the land and climate. In terms of its grains, they are plump and full bodied, all of which cooks perfectly to an al dente style and will not just turn to mush when you whip em up into Risotto.
Seeming to be shrouded in mystery, Forbidden Black Rice is nothing to be afraid of. It’s simply a type of black or purple rice that is whole grain, similar to that of Brown Rice. Rich in antioxidant from the colour of its grain, it is also higher in fiber and protein while maintaining a low calorie count.
Sushi rice may be sticky, but it is not glutinous rice. In fact, it’s short grain rice that is also high in starch content. Short grains from Japan is hard to secure overseas, so you opt for this one that’s grown in Eastern Australia in the Riverina region, offering a clean and crisp flavour profile.
Though it may retain moisture after cooking, the plump grains are easy to shape and handle, ideal for sushi making.
Age is not just a number for Basmati; aged basmati is lighter and fluffier, as it does not absorb as much moisture when cooking. Some believe that the aroma also improves with aging. Sourced from the Himalayan farmlands, this Indiagate classic basmati delivers on all three attributes that makes it a true basmati rice; long, white and smooth to eat.
You can’t go wrong with Jasmine rice when looking for fragrance. This premium grade AAA Jasmine rice from Thailand has a subtle floral aroma, with hints of jasmine and popcorn. Soft and slightly sticky when cooked, it works well to compliment all types of dishes.
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