Rice is: an excellent source of protein minerals such as thiamine, niacin, iron, riboflavin, Vitamin D, calcium and fiber. easily absorbed by the body so it is a good energy source. a great source of complex carbohydrates. low in fat, low salt and cholesterol free Rice has about 345 calories per 100g. non-allergenic Gluten free – making it a great choice for people following a gluten free diet. Preservative and additive free.

There are between 7,000 and 10,000 rice varieties in the world and they can be sub-divided into three types according to their various shapes: long grain, medium grain and short grain rice. The USA is known primarily for exporting long grain rice, but it also cultivates the other rice types. Rice is classified mostly by the size of the grain.

• Long-grain rice is long and slender and lower in starch than shorter-grained varieties, resulting in a less sticky finished product. It is a good choice for pilaffs, side dishes, or as a bed for sauces and rice salads. This has a subtle flavour that perfectly complements both rich and delicate sauces.
• Medium-grain rice has high starch content. When cooked, the kernels are moist and sticky. Medium grain rice is perfect for croquette, molded dishes and works well in paella and risotto.
• Short-grain rice is almost round with the preferred type in Asia because it is easy to eat with chopsticks. It is also used for risotto, rice pudding and other sweet rice dishes.
• Brown rice is produced by removing the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. For this reason the rice retains more vitamin, mineral and fibre content than regular rice. Brown rice is simply white rice that has not had the brown-colored bran covering removed. It takes a while to cook but has a sweet nutty taste.
• White rice has less fiber that brown rice because brown rice still has the bran intact. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet every day.
• Glutinous rice although the name implies that the rice contains gluten it is actually gluten free, (an added bonus for people who suffer with Celiac disease) “glutinous” in this case being used in the sense of “sticky” in this instance.
• Basmati is an aromatic rice native to India and Pakistan. It is great for using is Indian dishes such as Biryani and Pilau. The American rice growers have cultivated a version
  that has adapted to the soil conditions and climate of the United States
• Jasmine also known as Thai fragrant rice ~ Although another fragrant rice it is more subtle in its character that the Basmati rice. This is another rice that American Rice growers grow and have adapted it to the soil conditions and climate of the United States.
• Risotto rice is a medium grain rice use to make Risotto. This dish requires the rice to absorb up to 5 times its weight in liquid and during cooking starch will be released to give it a creamy texture. This rice is not suitable if you need separate fluffy grain rice.
• Convenience rice ~ a new type of rice when time is short and you need rice. There are now several convenient options that are quick and easy to prepare. They can reduce cooking time by over 75% compared to cooking rice from scratch. This type of rice is well suited to microwave ovens as well as the stovetop.