A guide to rice in Indian foods

Rice is not only a frequent companion to Indian food, it is also an integral part of Indian culture. It is used ceremonially, and is frequently the first solid food fed to infants. There are many different varieties of rice that serve different purposes and have varying culinary uses. If you’ve ever wondered which type to use when, head over to The San Francisco Chronicle, where you will find a guide to rice in Indian food. 

Basmati, a long grain rice, is often considered the ‘queen’ of Indian rice. It comes in white, brown and red varieties. Another long grain rice is patna, which is not as fragrant (or as expensive) as basmati rice. Of the short grain types, sona massori and matta are the most popular. There is also a ‘flattened’ variety of rice, poha, which absorbs water more readily and is therefore used in porridges and snacks. 

When it comes to cooking Indian rice, there are two major ways to do it. The most common technique is the absorption method, where the rice is cooked with a predetermined quantity of water (usually twice the volume of rice), until the water is completely absorbed by the grains.  The second way is known as the draining method. The rice is cooked in a large quantity of water, and the excess water is drained off when the rice reaches the desired texture. Learn more about coloring and flavoring the rice in the complete article. 

Photo of Indian fried rice (Fodni bhaat) from indexed blog Serious Eats