Jan Bilton: A rice for every occasion

There is lots of different types of rice grains. Photo/Thinkstock

Red, black, brown and white - there is no way rice can be called boring. With more than 100 different sized and shaped varieties cultivated, it is one of the world's most popular carbohydrates.

Gourmet rices are appearing more often on restaurant menus and more types are appearing on supermarket shelves.

Black rice is a range in itself. It is high in antioxidants and fibre. A study at Louisiana State University Agricultural Centre shows that black rice contains more anthocyanin antioxidants than blueberries.

The aptly named "forbidden" black rice is highly regarded in China. It was enjoyed only by the wealthy and farmers who retained even a handful were punished. It turns almost purple when cooked and makes a colourful - as well as flavoursome - addition to salads and savoury dishes. It's also great as a rice pudding cooked with coconut milk, sugar and water.

Wild rice, which is also black, is not a true rice but the seed of a lush aquatic grass that grows primarily in America.

The colour of red rice comes from the natural pigment anthocyanin. As with black rice, the red variety comes in different shapes and sizes. The red variety grown in Thailand complements the herbs and spices in the local cuisine extremely well.

White sticky rice is said to have been used in the construction of China's Great Wall. However, having walked some of it, I doubt whether it would have stood the test of time if used exclusively.

The rice is extremely glutinous and almost sweet, so it makes excellent desserts especially when cooked with raspberries then drizzled with dark chocolate sauce. Being sticky, it is also perfect for rice cakes with herbs, spices and seafood.

Brown rice is higher in fibre and vitamin content than white. It has the husk removed but the bran layer is intact. It has a delightful nutty flavour. There are long and short varieties.