Arborio rice
Appearance: Short and plump
Use in: Risotto, rice salad, rice cakes, arancini
Preparation: Saute 1 cup rice in olive oil and onion, then add 1 cup stock. Bring to boil. Reduce to medium heat, stirring, until liquid absorbs. Add 3 cups water, 1 at a time, ensuring stock is absorbed.
Carnaroli rice
Appearance: Short with higher starch content.
Use in: risottos.
Preparation:Same as arborio, but will absorb more liquid and flavour.
Jasmine rice
Appearance: Long and fragrant
Use in: Alongside stir-fries
Preparation: 1 cup rice to 1 ½ cups water. Rinse before cooking and cook without salt to preserve its fragrance.
Basmati rice
Appearance: Long and slim
Use in: Alongside curry-based dishes
Preparation: 1 cup rice to 1 ½ cups water. Rinse and soak 30 minutes prior to cooking.
Koshihikari rice
Appearance: Short, plump and sticky
Use in: Sushi and Japanese dishes, rice desserts.
Preparation: 1 cup rice to 1 cup water. Stir with hands, drain, repeat 2-3 times. Use rice cooker or bring to boil, covered. Reduce heat, simmer, covered, 12 minutes, or until absorbed. Set aside, covered.
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