It’s National Rice Month!
Did you know that September is National Rice Month? Woohoo! Not that I need an excuse to eat more rice, but it is the appropriate month to do so according to the foodie calendar! Read along for conversation and recipes for rice!
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If you read my posts you know that I LOVE carbs. While I do enjoy my fair share of rice, I don’t discriminate. Bread and pasta are right up there with rice for my favorite types of carbs, but alas, it is National Rice Month, so let’s talk rice.
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Before we get into the foodie part of rice, we should talk about the anatomy of the grain itself. Rice is the seed of the rice plant.
The grain contains several layers – the outermost part of the grain is the inedible husk or hull. After rice is harvested, it is milled to remove the husk and it then becomes brown rice.
When brown rice is milled even more and polished, it becomes white rice. The majority of the nutritious benefits of rice are in the “bran”, which is what makes brown rice, brown.
Rice is grown all over the world; in 6 of the 7 continents and in over 80 countries! It’s no surprise that the countries that produce the most rice are also the countries that eat the majority of it.
While there are too many varieties of this tasty, inexpensive grain to touch on, I have mentioned some of the most well-known below.
Jasmine Rice
My all-time favorite rice is the wonderfully fragranced Jasmine rice that comes from Thailand. Jasmine rice is a long grain variety that has a slightly sticky texture when cooked.
I like to serve jasmine rice with my Chickpea & Cauliflower Curry – a vegan curry loaded with vegetables that is exploding with flavor! You can buy Jasmine rice at the grocery store, or you can order this organic Jasmine rice here from Amazon.
FYI: One of my favorite meals on earth is Thai Spicy Basil Fried Rice. (Pictured below)
Basmati Rice
Another rice with an intoxicating aroma is Basmati rice, which the majority of comes from India.
Basmati rice is a long grain rice that looks long and lanky, it’s even longer than jasmine rice.
Chicken Tikka Masala, Butter Chicken, or any of your favorite Indian dishes are usually served with a side of this aromatic rice. You can get Basmati rice HERE from Amazon.
American Long Grain Rice
The rice that I use most often in my kitchen is good old-fashioned American long grain rice. It’s a very forgiving rice that is easy to make and goes with everything. Cooking it with a 2-1 water to rice ratio works every time. Here are some of my favorite recipes using American long grain rice:
There is a “10 Most Popular Recipes” section on this blog’s homepage and Herbed Butter Garlic Rice is constantly duking it out with Sausage Stuffed Sweet Mini Peppers on a daily basis for the coveted #1 spot!
This fabulous rice dish is made with American long grain rice, butter, fresh parsley, and garlic. It’s a wonderful savory side to Pepper Steak, Chicken Adobo, or any other saucy entrée that you enjoy with rice.
A weekly staple in my Mexican food-loving house, The Best Mexican Rice is the perfect side dish for Taco Tuesday, cheesy enchiladas, or as part of the customary duo, rice & beans.
Once you try making your own Mexican rice at home, you’ll never buy that boxed stuff again!
In the last year or so, I’ve really fallen in love with habanero peppers and I’ve been incorporating them into my cooking more and more.
If you like a little heat in your food, you have got to try my Habanero Garlic Rice. It’s a little buttery, a little garlicky, and a little spicy. It’s not a super spicy heat, but if you’re a fan of spicy food, I think you’ll enjoy it!
Savory Chicken Rice is a healthier, homemade version of Rice-A-Roni Chicken Rice without the weird brown noodles.
It’s perfect served along chicken and vegetables, as a bed of tasty rice with a creamy chicken casserole on top, or as the base in a rice bowl.
All the rice varieties above are types of white long grain rice.
Arborio and Bomba are popular types of white medium grain rice that can absorb a lot of liquid, which is why traditional, creamy Italian risotto is made with Arborio rice and Spanish paella is traditionally made with Bomba rice.
Medium grain rice is shorter and a little fatter than long grain. They also have a different texture and chew than their long grain sibling.
There are many other types of rice including Japanese-style rice (best for sushi), various types of brown rice, black rice, sticky rice, red rice, and instant rice.
Black, red, and brown rice are more nutritious than white rice since white rice has been stripped of its bran, which is where the majority of the nutrients are.
What about wild rice?
Did you know that wild rice is not rice, it’s actually grass!
♥ I have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
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