🏺 History and origin: from Asian paddies to everyday tables

Rice has been cultivated for thousands of years and became a daily staple for a huge part of the world. Entire culinary traditions grew around it: fragrant rice in Southeast Asia, long-grain basmati in India, and short-grain “sticky” rice in Japan (sushi, onigiri). Today rice is everywhere – it’s just a pity to use one single type for everything.

🌾 Processing and main rice types

Rice is a grain. After harvest, it’s processed into different forms depending on how much of the outer layers are removed.

🟤 White vs. brown

• White rice – polished, quicker to cook, milder flavour
• Brown rice – less processed, firmer bite, slightly nutty taste, longer cooking time

📏 Grain length matters

• Long-grain (for example basmati) – fluffy and separate, great with sauces and curry
• Medium-grain – more versatile, holds shape yet stays tender
• Short-grain (sushi rice) – stickier, perfect when rice should bind into a bite

💡 Rice cheat sheet
🍛 Curry and sauces: long-grain
🍣 Sushi and onigiri: short-grain
🍳 Fried rice: ideally day-old, chilled rice

Browse categories in Rice and rice products

👃 Flavour profile: rice isn’t “just neutral”

Rice can be:

• fragrant and floral (typically jasmine)
• gently nutty (brown rice and some specialty varieties)
• clean and light (basmati feels drier but elegant)
• creamy and sticky (sushi rice binds nicely and holds shape)

One small detail makes a big difference: rinsing. For sushi rice it’s almost mandatory; for jasmine rice, rinse gently so you don’t wash away aroma.

🍳 Cooking uses: wok, oven and grill

Rice isn’t only “boil and done”. You can use it in surprisingly creative ways:

• 🔥 Wok / pan – fried rice, quick stir-fry finishes, fast seasoning with sauces
• 🥘 Pot – classic side for curry, sauces and braises
• 🍲 Soups – thickening or making soups more filling (congee, Thai soups)
• 🧯 Oven – baked rice under meat or vegetables (soaks up juices and flavour)
• 🔥 Grill – rice in banana leaf, rice balls, sides for satay

🫶 Health benefits

Rice is naturally gluten-free and pairs well with protein and vegetables. In practice, it helps to remember:

• brown rice is heartier and can keep you full longer
• white rice is gentler and often suits lighter meals
• the plate matters: rice + vegetables + protein tends to feel more balanced

✅ How to choose the right rice

Ask yourself a few simple questions:

• 🍣 Making sushi or onigiri? → choose sushi rice
• 🍛 Want fluffy rice for sauces? → basmati is a safe bet
• 🌸 Looking for fragrance and softness? → jasmine rice
• 🍳 Planning fried rice? → use chilled rice from the day before
• 🧂 Seasoning: strong sauces pair well with a more neutral rice, gentle dishes can let aromatic rice shine

🛒 Our picks

At Asian Food Shop you can choose rice by cuisine and use. Here are three practical options:

• Royal Tiger Jasmine Rice Gold 1 kg – great for Thai and Vietnamese dishes, wok meals and as a base for fried rice
• Essa Basmati rice 1 kg – ideal for Indian curry and anywhere you want fluffy, separate grains
• Royal Tiger sushi rice 1 kg – for sushi, onigiri and rice bowls that need a stickier texture

🍳 Recipe: Indonesian Nasi Goreng (fried rice)

Nasi goreng is a classic Indonesian dish. It tastes best with rice that’s already cooked and chilled – then it “separates” in the pan instead of turning into mush.

Ingredients

• jasmine rice 300 g (cooked and chilled, ideally from the day before)
• chicken 200 g (cut into small pieces)
• egg 2
• garlic 3 cloves (finely chopped)
• shallot 2 (finely chopped)
• chilli 1 (to taste)
• oil 2 tbsp
• soy sauce 1–2 tbsp
• sweet soy sauce 1 tbsp
• sugar 1/2 tsp (optional)
• salt to taste
• white pepper a pinch
• lime 1/2
• spring onion 2 (sliced)

Method

1. Heat oil in a wok or pan and briefly fry shallot, garlic and chilli.
2. Add chicken and stir-fry until just cooked through.
3. Push everything to one side and scramble the egg on the empty side of the pan.
4. Add chilled rice and stir-fry on higher heat until hot and lightly toasted.
5. Mix in soy sauce and sweet soy sauce, optionally a pinch of sugar.
6. Season with salt and white pepper, then fold in spring onion.
7. Serve with lime for squeezing over the top.

✅ Tip for a “street-stall” result
If the rice sticks, it’s almost always too fresh or warm. Chilled rice fries best.