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Types of Rice

Appears in
top 1000The Modern Art of Chinese Cooking: Techniques & Recipes
The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

  • About
The varieties of rice grown in China are even greater than those grown in the United States, with Chinese of different areas accustomed to eating rice that is variously long, short, flat, round, bright white, off-white, or even pink. This is heartening for Chinese cooks in America, for I take it to mean you can choose whichever sort of rice you like and still be within the range of authenticity.

According to The Rice Growers Association of California, the Chinese population of California favors long-grain rice, following the typical tastes of the average American rice eater. Grown in the Carolinas, it is less starchy than other white rices and the grains tend to stay firm and separate when cooked.

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