What gives Spanish rice its color

Commodity: rice varieties

Basmati rice

Basmati - translated from Hindi as "Queen of Scents" - is one of the scented rice varieties. It is available as whole grain or milled rice. It is grown in the mountains, primarily in the Himalayas. Basmati rice is characterized by its nutty scent, often described as intense and particularly aromatic, which can also develop further during cooking and then often spreads throughout the room.

Immediately after harvest, the basmati rice has a fresh, grassy smell. According to experts, it matures even further afterwards: the aroma changes over time to intensely nutty, which can occasionally be perceived as unusual - especially immediately after opening a tightly closed package when the rice has not yet been able to breathe.

In general, rice should not be stored next to odorous foods (such as coffee, spices, tea, chocolate), as otherwise it can take on their smell. Basmati rice goes well as a side dish to many, especially spicy, oriental dishes.

Jasmine rice

is a typical Thai specialty, its home is in the north of the country. Even when cooked, this long-grain rice gives off an exotic, floral scent that is reminiscent of jasmine flowers. In many Asian countries it is ubiquitous, also because the cooked grain is slightly sticky and is ideal for eating chopsticks.

Mochireis

is originally from Japan. Its grain sticks together well when cooked, becomes pleasantly soft and has a sweetish taste. In Japan, mochi rice is often used for traditional rice cakes, but sweets and desserts also turn out perfectly with the medium-sized grain.