Hot? Sticky? Sweet? How do you like it?
Mention the word rice and visions of pilaf or rice pudding come to mind. Whether it’s long, short, sticky, or non-glutinous, rice has many culinary uses. From Arborio in Italian risotto dishes to the sticky short-grain rice used in Japanese sushi, many ethnic cuisines feature rice. Don’t forget Filipino arroz caldo and Spanish paella. Rice also comes in different colors: white, brown, red, and black. Jasmine and Basmati (known for their distinct aromas) are considered premium varieties. Did you know that wild rice is a grain and not rice?
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