Types of Rice, Examined Under a Microscope and Cooked

Explore the fascinating world of rice in this informative video as Amiel Stanek examines 12 different varieties under a microscope and demonstrates how to cook each type. Discover the unique characteristics and culinary applications of black, glutinous, jasmine, carnaroli, bomba, rose matta, Carolina Gold, Koshihikari, short grain brown, wild, and Himalayan red rice. Learn about the distinct textures, flavors, and cooking methods for each variety, gaining valuable insights to enhance your rice-based dishes and expand your culinary repertoire.

Intro
1 BLACK
GLUTINOUS
JASMINE
CARNAROLI
BOMBA
ROSEMATTA
7 CAROLINA GOLD
KOSHIHIKARI
SHORT GRAIN BROWN
WILD
HIMALAYAN RED