Hi there this is Monica Reinagel the nutrition diva here with your quick and dirty

tips for eating well and feeling fabulous this week I'm going to explain the

differences between all the different kinds of rice you'll find at the grocery store.

There are at least a dozen different types of rice to choose from at the grocery store.

Long grain, short grain, white, brown, Basmaty, instant, converted,

phew, which one is best?

Well, there are fairly big differences

between the various kinds of rice

in terms of cooking times and the texture of the cooked rice.

So, if you're cooking from a recipe, it's important to pay attention to what kind of rice of the out, not always in a good way. For example, short-grain rice is very starchy and it cooks

up soft and sticky. It's used in things like sushi, paella, and risotto. Long grain rice contains

less starch, so the cooked grains are drier and more separate.

It's often used in pealoffs or dishes with a lot of sauce.

Jasmine and Basmati are long grain varieties that have been cultivated to bring out distinctive

flavor profiles. They often turn up in Indian

and Asian food. All of these types of rice come in both brown and white versions.

Brown rice is a lot chewier and heartier than white rice. It also takes about twice as long to cook.

And you can also by instant or converted rice. Both have been partially cooked and then dehydrated.

So if you're using a pre-processed rice, it's really important to follow the preparation instructions on the package.

In the show notes, I've got a link to a great article from the foodie website,

Chow, that talks more about culinary properties, the cooking techniques, and the uses for different kinds of rice.

But what about the nutritional aspects?

...