Recently, a friend of mine posted about Arborio rice. That post started my wheels spinning - what is the difference between rice. Originally, I wanted to cover every type of rice - White, brown, black, mahogany, basmati, arborio.....the list went on, and on.......and on..........that idea was quickly squashed. So the above chart is a general overview of white and brown rice - the two types that most of us are familiar with. The weight for all is 100 grams.
I was not surprised to find that the lowly russet potato had fewer calories, but I was surprised at the number of fewer calories. I use a lot of arborio rice making risotto, but when I need rice for a dish otherwise, I usually use brown or a black/mahogany mix. White rice is a rice that has been processed to remove the husk, bran and germ removed. You are essentially left with just a starch. The amount of starch varies between short, medium and long grains. The packaging of the rice says not a significant value of some things, such as protein, but it is still there. There are pages and pages of data available about rice varieties and many types to try. I found many of them in my local grocery store in the organic section, but I have yet to find Forbidden Rice. Maybe in Manhattan on our trip?
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