document updated 15 years ago, on Mar 15, 2009
varieties of rice
- tribe Oryzeae
- variations that apply to some/all of the above:
different ways of harvesting/processing rice
spices commonly found on rice
different ways of cooking rice grains
- adding "liquids/sauces" only
- pilaf — brown it in oil first, and then cook it normally
- [Italy] risotto — considered by french cooks to be the only way to prepare rice
- [Mexico] Mexican rice — cooked with tomato sauce and chicken stock at the end
- [Sri Lanka] Kiribath (milk rice) — cooked, soaked in coconut milk, and cooked again
- different consistency than normal rice
- rice pudding — add milk and a sweetener
- congee / porridge — add more water than normal and/or add milk
- [India] idli / rice bread — yes, all bread requires grinding, but here it's only after the rice has soaked for eight hours, so grinding can be done by hand
- [India] dosa — a thin spicy crepe-like food
- adding other stuff
different ways of presenting rice
- [Japan] onigiri — triangular or oval balls of rice (designed to preserve rice)
- [Japan] sushi — add sugar and vinegar (designed to preserve fish)
ways of cooking rice flour, or other heavily processed rice
- rice cake
- other forms of rice cake
- made from pounded rice paste