At the grocery store, the variety of rices available seem to be growing. There are many different kinds and sizes of rice. I am going to describe the most common, looking at some of their nutritional content.
Long Grain Rice is made with a long, slender kernel. Cooked grains are firm, fluffy and separated, and are used for frozen entrees, side dishes, casseroles, and soups.
Medium Grain Rice is from a shorter, wider kernel. When cooked, the grains are moist, tender, and stick together. They are ideal for desserts and puddings.
Short Grain Rice is made from short, plump, round kernels. Cooked grains have the same properties as the medium grain rice, being moist, tender, and sticking together. They are also used in desserts and puddings.
Wild Rice is high in protein, the amino acid lysine, fiber, and vitamin E.
Jasmine Rice is high in calcium and contains some iron.
Brown Rice is high in fiber, magnesium, zinc, and vitamin B-6.
White Rice is enriched, meaning the nutrients lost during processing are added back, so it contains B-vitamins and iron.
All rices are relatively low in fat, making them a good addition to a balanced diet.
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