No matter which rice you choose, make sure to always rinse it several times before cooking it: you will eliminate the starch it contains and, thus, you will prevent it from acquiring a pasty and less pleasant texture. In Asian cuisine, the three most commonly used types of rice are Jasmine Rice, Glutinous Rice and Calrose Rice.
- Jasmine rice is a long grain rice that goes well with salty dishes. This type of rice is also used for making rice stir-fries or rice soups.
- Glutinous rice is sticky and thick. Usually steamed, it is frequently used in Thai and Laotian cuisines as well as in several Asian dessert recipes.
- Calrose rice, paired with sushi and poke bowls, is a short grain rice that sticks well and absorbs flavours.
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