Cheap Rice Recipes

Rice, one of the staples of the world and one that feeds the largest population in the world. The Chinese have cultivated and harvested rice for thousands of years. It was the staple of Chinese peasant food in the past and still is used in many dishes today.

Types Of Rice

Rice is used widely in Asian and Indian cuisines, but it can be found in all kinds of dishes from around the world. Paella and curry rely on it heavily. You can’t make sushi without rice. Rice can really bring a burrito together, and jambalaya wouldn’t be the same without it.

Basmati Rice

This is a type of long-grain, Indian rice. You’ve probably had it in curry. It’s nutty and aromatic, sometimes compared to Jasmine rice for that reason. If you want to make your own pilaf, this is the rice you should turn to.

Black Rice

It’s sometimes called the forbidden rice, though it’s not so forbidden these days, widely available at stores like Whole Foods, Trader Joe’s, and even Walmart. It tastes earthy and nutty. It contains antioxidants known as anthocyanins, which is what turns it a dark color (the same antioxidant that’s in blueberries and blackberries).

Jasmine Rice

Jasmine rice is nutty and aromatic, a little more so than basmati rice, but it originated in Thailand. It’s a shorter grain than basmati rice, but they can be used interchangeably. I use it all the time in my Chinese fried rice.

Brown Rice

Brown rice is the new white rice. It can be easily substituted into any dish in the place of white rice and it contains more nutrients such as phosphorus, magnesium, and potassium, while also offering more fiber per serving than white rice.

Sticky Rice

Sticky rice contains less amylose than other types of rice which causes the grains to stick together cooked. It’s a sweet rice used in many Asian dishes, including desserts. You can boil it or steam it, but you can also cook as you would risotto.

Long Grain White Rice

The classic white rice — long grain white rice is long and thin just as the name implies, which also makes it fluffy once cooked. The shorter the rice, the more likely grains are to stick together. The longer, the fluffier.