Ask the Nutritionist
Q:
I have been using another menu site and recently discovered yours. It has more healthy options so I'll be mixing and matching. Some of the recipes call for Calrose rice, on this week's menu she stated this isn't the same as white rice. I'm confused as to the difference.
Dee B., Santa Rita, GU
A:
Thank you for your question. Calrose rice is a variety of medium-grain rice (while white rice is generally long-grain). Calrose rice tends to be softer and more sticky than traditional white rice. It's commonly used in Japanese and Korean cuisine.
If you are preparing a specific dish, such as sushi or a risotto, the type of rice used is important. However, if you're simply enjoying rice as a side dish, your options are unlimited.
Nutritionally speaking, there is little difference between calrose rice and white rice. If the option is left to you, I recommend choosing brown rice or another whole grain, such as bulgur, barley, buckwheat, and quinoa.
The following link contains some photos of common types of rice which may help you note the differences:
Easy Chef.
Also, please visit these sites for even more information:
Rice Info
My Pyramid
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