Types of Gluten-Free Rice

If reading this simple guide, then you probably want to know is rice gluten free? And there’s nothing wrong with that especially when you wan t to follow a gluten-free diet. Well, rice comes in many different varieties, all of which are naturally gluten-free.

 

Keep in mind rice is high in starch, a type of carbohydrate that’s a main source of the body’s energy. Not to mention it is low in cost, making it a good base for many meals. All-natural forms of rice tend to be gluten-free.

 

However, rice can be cross-contaminated with gluten, meaning that it’s been grown, harvested, or processed near or in the same facilities as barley, wheat, or rye. Rice sold in bins may also be cross-contaminated. Having said that, here are the different types of rice that are gluten-free:

 

White and Basmati Rice

There’s no denying that white rice is gluten free in its natural form. Things are not any different with basmati rice. Just as a quick reminder, basmati is a long-grain rice that separates and becomes fluffy when cooked. It’s fragrant, and you can find it in white and brown varieties. Brown basmati rice is known to have more fiber and a stronger fragrance than white basmati.

 

Jasmine and Brown Rice

Jasmine is another fragrant long-grain rice that’s also gluten-free. When cooked, jasmine rice becomes soft and slightly sticky. As for brown rice, it is short grain rice with a chalky white opaque kernel. When cooked, sweet brown rice becomes very sticky and tends to lose its shape

 

Arborio Rice

Arborio rice also happens to be gluten-free. This type of rice is mostly used for risotto and rice puddings. It is a medium-grain rice with more starch since it isn’t milled as much as long-grain rice. The starch present in arborio rice is released when it is cooked, which make it creamy but not mushy. You can find both white and brown arborio.

 

As we conclude, it is worth mentioning that there are thousands of types of rice, with a wide variety of sizes, colors, stickiness, flavors, and aromas.

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