[an error occurred while processing this directive] The Ingredient: Rice - Steven and Chris
The Ingredient: Rice

The Ingredient: Rice

There are more than 40,000 varieties of rice. Chef Jo Lusted took us beyond brown and white and showed us what's possible with this miraculous grain.



Makes 2 Servings

¼ cup seasoned rice vinegar
¼ cup olive oil
1 lime, juiced
2 tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp Sriracha hot chilli sauce (optional or to taste)

2 cups Black Forbidden Rice, cooked and cooled
½ mango, peeled and diced
½ red pepper, diced
¼ cup chopped fresh cilantro
2 green onion, thinly sliced
3 tbsp chopped fresh mint
3 tbsp chopped peanuts

Whisk together rice vinegar, olive oil, lime juice, soy sauce, sesame oil, and Siracha.  Set aside.  In a large bowl combine cooked rice, mango, red pepper, cilantro, and mint.  Add half of dressing and toss until coated.  Transfer to serving dish and garnish with chopped peanuts. Cover and refrigerate remaining dressing for future use (great on noodle or green salads).



This is classified as brown rice and turns a deep purple when cooked.  Be careful.  It will stain any other ingredient that is cooked with it.  It tastes nutty and earthy and got its name in ancient China when it was reserved for royalty and nobility.

A spoon of black rice contains more healthy antioxidants than a spoonful of blueberries and has more fibre and vitamin E!

Best use:
Cook it with coconut milk for a sweet treat that will impress.  Also, delicious as a side to savory dishes.



According to ayurveda ('science of life'), basmati is saatvic or pure and therefore, beneficial for the body and easy to digest. It is considered an excellent remedy for balancing your vata (metabolism) and pitta (energy production).

Best use:
Cooked grains are aromatic, fluffy and dry.  Perfect as a nice bed for curries and anything with lots of sauce.



Despite its name, this rice isn't sweet and it doesn't contain gluten.  Instead, it's sticky and short grain, and is widely used to make sushi and various desserts.   You can buy this as either white or black (actually a rust color) rice. 

According to legend, sticky rice was used to make the mortar in the construction of the Great Wall of China, and chemical tests have confirmed that this is true for the city walls of Xian.

Best use:
Rolled into balls and served with peanut sauce, or as desserts steamed in leaves (Dim Sum style).



Wehani rice™ is trademarked by Lundberg Family Farms. The farm, which is a family operation founded in 1937, is also the sole producer of the rice variety.   It took ten years to perfect!  The rice is chewy, reddish-brown when cooked, and the grains separate rather than clump.

Best use:
Stuffings, salads, pilafs and blended with brown rice.



This medium grain rice is infused with pure extract of bamboo from China.  When cooked it's a beautiful jade colour with a light vanilla taste.  This rice is rich in chlorophyll, fibre, iron, amino acids, calcium, magnesium. Has anti-aging and anti-fatigue properties, mood and immune modulator, anti-bacterial and anti-viral.

Best use:
Delicious side for fish, poultry and meat.  Mix with a bit of rice wine vinegar, add tofu, edamame beans and shredded carrot for a colourful and delicious salad.



This rice is actually not rice at all.  It's a type of grass, also called "water oat".  It will expand four times when cooked and is smoky, nutty and chewy.  Was originally harvested in canoes. Until 1980's harvested by hand! Today harvested in propeller-powered airboats with beater bars and catch trays.

Best use:
Delicious with mushrooms, cream sauce and Gorgonzola cheese.


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