Glutinous rice is sticky, sweet, waxy or botan rice, is a dry, chewy and glue-like rice that is predominantly eaten with the fingers, while scooping up sauces, chili pastes and food. While it is popularly referred to as sticky rice by foreigners. True glutinous rice is a favourite of the people of northern and north-eastern Thailand and its neighboring country, Laos and is a dense, extremely chewy rice variety. The authentic preparation of sticky rice involved hours of soaking, drying and kneading to yield its famous texture and once perfected, provides the ultimate way to enjoy your Thai curries, sauces and barbecued meats.
Aroy-D Thai jasmine rice, the best Thai Jasmine long grain rice is found in the Issan plateau to the northeastern region of Thailand, where the unique climate, water and soil conditions are ideal for the cultivation of that jasmine rice. Aroy-D.
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
Arborio is a white, small grain rice grown in the Piedmont and Lombardy regions of northern Italy. Arborio has a pearly, round, plump grain, which is the basis for risotto. Like Carnaroli, it is a rice ideal for risotto, characterized by high absorption and a firm but "sticky" texture. These characteristics are ideal for making a moist, slightly sticky risotto, in which the grains retain their specific identity.
Greek yellow long grain rice that always remains pimply. Grown in the deltas of the Aliakmonas and Axios rivers. It is parboiled and gets its yellowish colour from the outer husk during processing. Parboiled is the method of hydrothermal processing in which the rice grain is immersed in hot water and steam, so that all the nutrients are diffused inside the grain, while at the same time the rice becomes even tastier and spicier.
Inter-grain rice from a group of farmers in Serres. One of the most popular varieties in Greece. Carolina spills nicely without breaking the grain, making it ideal for risotto and gammopilafo.
