美国长晶白米是美国厨房中最熟悉的米饭。它通常是通过吸收方法烹制的 - 在一个用测得的水覆盖的锅中，它完全被米饭吸收，用于干燥，蓬松的质地，并具有独特的谷物。
American long-grain brown rice is the whole-grain version of its white counterpart—that is to say, the bran and germ layers are left intact, giving the rice a nutty, grainy flavor and a chewy bite. The pasta method (cooking the rice in a large pot of boiling water until tender, then draining off the excess water) is a quick way to cook brown rice evenly.
Basmati是印度和巴基斯坦美食的主要米饭，其特质谷物和巧妙的坚果香气和风味为特征。在烹饪之前，它需要浸泡半小时或更长时间。
Jasmine rice, from Thailand, has long, translucent grains. When cooked, it has a seductive, slightly floral aroma and a soft, clingy texture. It should be washed before cooking to remove excess starch.
Medium-Grain Rices
Japanese-style rice is used for sushi, but also served plain as a finish to a typical meal. It’s slightly translucent when raw, and firm but a bit sticky when cooked (but don’t confuse it with Japanese sticky rice, used for the sweets called mochi).
Bomba是西班牙经典海鲜饭的首选米饭。它吸收的液体最多是长粒米的两倍，但没有粘性，例如短颗粒米饭。
短颗粒rices
Arborio rice is the most widely available variety of Italian superfino rice, used to make risotto (the other types include carnaroli and vialone nano). All of them have plump grains and a high proportion of amylopectin, a type of sticky starch that’s responsible for the trademark creamy texture of risotto.
Short-grain brown rice, like other short-grained varieties, has a higher level of amylopectin, making it slightly sticky. The intact bran gives it more chew than white short-grain rice.
专业人士
Wehani rice is a whole-grain, reddish-brown American hybrid of basmati and long-grain brown rice. Its intense chew and deep color make it popular for mixing with other rices in a pilaf. Or cook it solo via the absorption method.
Kalijira大米是来自印度孟加拉地区的中粒米饭，由于其尺寸较小，通常称为“ Baby Basmati”。传统上，它是用面食方法烹制的，并为pilaf中的basmati提供了一种有趣的替代方法。
Wild rice isn’t a true rice at all, but the seed of a grass native to North America. Despite the name, most “wild” rice sold in supermarkets today is actually cultivated (though truly wild rice can be found at specialty stores). The long grains are deeply chewy, and add interest to pilafs and plain cooked rice varieties.
Chinese black rice, also known as forbidden rice, is increasingly available in specialty stores and even supermarkets. It’s a whole-grain rice that cooks up firm, non-sticky, and tender. Its dramatic color (deep purple when cooked) makes it a particularly striking side dish or pilaf. Cook with the absorption method.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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