Grown in India, Matta or Rosematta rice is a medium grain with a reddish color. Its bran layer is full of natural nutrients. Known for its robust earthy flavor, this variety calls for meaty accompaniments like lamb, beef, or game. It is well suited to slow-cooking stews and rich curries.

Basmati rice is a long grain grown in India and Pakistan. This extremely fragrant variety gets its robust flavor from an aging process. Yep, it’s aged for about one year after harvesting. We love serving it with a simple curry to play up the grain’s natural aroma. You can also incorporate favorite vegetables and warm spices into the rice for your own take on Indian biryani.

If “rice with anything” is your favorite dish, read on. Versatile, nourishing, and downright satisfying, this grain plays an integral part of daily life for many people all around the world. Naturally low in sodium and cholesterol and rich in vitamins and minerals, it is an easy way to round out any meal. From comfort foods and side dishes to main courses, this humble grain is a powerful mainstay with universal appeal. In some cultures, it is even incorporated into ceremonies, celebrations, and spiritual rites of passage.

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World of Rice

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It’s not just delicious, it’s also the building block of a large percentage of the world’s diet. But rice—and how we finally figured out how to domesticate it—is responsible for shaping a lot more than just what’s on our plates.

Originally from Thailand, Jasmine rice has a floral aroma. It is a long grain that cooks up soft and slightly sticky. Jasmine rice is the perfect choice for a dinner of Persian jeweled rice speckled with dried fruit. It also pairs well with Jamaican jerk chicken or a spicy curry.

There are dozens upon dozens types to explore—and most of them can be classified as long-grain, medium-grain, or short-grain. To help get you started, below is a quick glossary and guide designed to turn cruising the grain aisle into a delightful event. Dinner options abound!

Grains through history, by regions ... » [  more material to come soon ] «

Rice is Rice, Right?

Rice is the world’s most important food crop. It is harvested from over 163 million ha in more than 100 countries. It is grown in diverse cropping systems and environments—from single crop systems in temperate and tropical regions in both rainfed and irrigated condit ions, to intensive mono culture in irrigated areas in the tropics where rice is grown two or three times per year.

Brown rice comes in short or long grain varieties. It has been milled to remove the outer husk but retains its bran layer, which is chock-full of nutrients. Cooked brown rice boasts a subtly chewy texture and nutty flavor. You can swap in this grain for any dish that you would use white rice for. We like the way it adds a dose of heartiness to our favorite Chinese stir-fry or a dish of Mexican rice and beans.

Arborio, Basmati, Black, Jasmine, Brown, Rosematta, ... 

Know your Rice

An Italian short grain, Arborio rice is large, bold, and marked with a unique white dot in the center. It is often used for risotto since it can absorb liquid and flavor over slow cooking. The result? Unmatched creamy texture with a chewy core. Since it holds its shape so well, it is also suited to making arancini, or fried rice balls. Likewise, we like the way it plumps up and naturally thickens minestrone.

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Arborio, Basmati, Black, Jasmine, Brown, Rosematta rice, ….

Placeholder Rice dishes around the world table chart / diagram

Placeholder Global Rice Popular Dishes Combinations   Interactive graphic

Grains through history, by regions ….. more material to come soon

Placeholder Rice dishes around the world table chart / diagram

Grown in India, Matta or Rosematta rice is a medium grain with a reddish color. Its bran layer is full of natural nutrients. Known for its robust earthy flavor, this variety calls for meaty accompa-niments like lamb, beef, or game. It is well suited to slow-cooking stews and rich curries.