Rice & Asian Food

Sticky Rice vs Parboiled Rice​
Parboiled rice is regular white rice that has been pre-treated by being steamed under pressure. This process forces nutrients, especially t(h)iamine B1 vitamins, from the husk into the rice grains, increasing the rice's nutritional value and making it firmer. Parboiled rice doesn't stick together as much during cooking as regular white rice and has a mild flavor that goes well with many different dishes.

 

While cooked rice is not supposed to stick, in Asian cuisine they often serve steam boiled sticky rice (glutinous rice) on the side to avoid that they absorb moisture from the items on the main plate. Sticky rice is ideal for eating with chopsticks because its high starch content causes grains to cling together in clumps, preventing them from falling between the sticks. While often used for dishes like sushi, Thai sticky rice, or onigiri, it is best eaten by bringing the bowl close to the mouth, using the chopsticks to push or shovel the rice.
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Khao Khua in Thai cuisine is made with sticky roasted rice.

See Sushi rice further below for another use of sticky rice.

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Puffed Rice vs Toasted Rice

​​Toasted rice, or khao khua in Thai, is uncooked glutinous (sticky) rice roasted in a dry pan until golden brown and aromatic, then typically ground into a coarse powder. It could be prepared as toasted coconut rice.

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For puffed rice see the deep-frying section.

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Bomba Rice

Bomba rice is a premium, short-grain Spanish rice, often called "paella rice," renowned for its ability to absorb up to three times its volume in broth (versus the usual two) while remaining firm and separate, rather than sticky. Cultivated mainly in eastern Spain, it is high in amylose, making it essential for traditional paella, preventing a gummy texture. Bomba rice is a type of Spanish rice, but not all Spanish rice is Bomba.

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Spanish Rice

Spanish rice, often called Mexican rice or arroz rojo, is a staple side dish in Mexican cuisine made by toasting white rice in oil, then simmering it with tomato puree, onions, garlic, and chicken broth. It is characterized by its reddish-orange color, fluffy texture, and savory flavor, commonly served alongside tacos, enchiladas, and beans.

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Basmati Rice
​Mainly from India and Pakistan.
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Jasmine Rice
​Mainly from Thailand, Cambodia and Vietnam.
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Bulgur Rice
Bulgur is a quick-cooking whole grain made from parboiled, dried, and cracked wheat kernels, commonly used in Mediterranean and Middle Eastern cuisine. It has a chewy texture, mild nutty flavor, and acts as a high-fiber, high-protein alternative to rice. It is not gluten-free.
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Couscous
Couscous is a North African type of pasta, that looks like rice to me, in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats.
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Oat Rice

Oat rice is a nutritious, high-fiber, and sustainable alternative to traditional rice, made from whole oat groats that are lightly polished or processed to mimic the texture of rice. It contains roughly twice the protein and significantly more fiber than white rice, with a lower glycemic index. It is versatile, cooking in about 13-15 minutes, and works well in risottos, salads, and side dishes

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Black Rice

​Also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
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Whole Grain Rice
Whole grain rice is unrefined, intact rice that retains its nutrient-rich bran, germ, and endosperm layers, with only the inedible outer hull removed. Common in brown, red, and black varieties, it is high in fiber, magnesium, and essential vitamins compared to processed white rice.​

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Sushi Rice

Sushi rice (or sumeshi) is Japanese short-grain white rice seasoned with a mixture of rice vinegar, sugar, and salt. Known for its sticky texture, this rice is specifically prepared for dishes like sushi, nigiri, and poke bowls because it holds its shape while remaining tender and slightly firm.