Different types of rice


Rice is the seed of the Asian or African rice plant.

As a cereal grain, it is the most important staple food for a large part of the world’s human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies. It is the grain with the third-highest worldwide production, after maize (corn) and wheat. Rice, without doubt, is one of the world's most important grains.

Rice has fed many people over a longer period of time. As far back as 2500 B.C. rice has been documented in the history books as a source of food and traditions. Beginning in China and the Surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean.

Rice is able to grow in the desert conditions of Saudi Arabia, in the wetland deltas of Southeast Asia in the flooded rice plains which we are most familiar with.


Plain rice - regardless of whether it's whole-grain brown rice, polished white rice, long grained basmati rice or even exotic black rice r- is always considered gluten-free, assuming it' s been protected from gluten cross-contamination in processing and cooking.

BE AWARE: Flavored rice frequently contain gluten-based ingredients, generally a wheat-based thickener.

To enhance food experience of our celiac and gluten intolerant Guests, on board Costa we prepare many rice dishes including delicious desserts.
All gluten free meals are prepared in special gluten free designated area.

An extra-long-grain rice widely in India and surrounding countries.it has a distinctive nutty flavor. Brown variety is also available.

A Sweet-tasting, small, becomes quite sticky and chewy when cooked. It is used for a number of special dishes, including desserts. In Chinese and Japanese cuisines is used for everyday eating and for making sushi.

A long, slender grains that stay separate and fluffy when properly cooked. It is used for side dishes, entrées. casseroles, etc.

Small, round kernels that become sticky when cooked. Used for such preparations as rice pudding and rice molds. In addition, the regular boiled rice used in Japanese cuisine for everyday eating and for making sushi.

Different types of rice

A long grain white rice from Thailand and other parts of Southeast Asia. It is fragrant, a little like basmati rice but more delicate or floral.

Is one of several Italian varieties of a type of short-grain rice essential for making the highest-quality risotto.

An Italian short-grain rice. It is named after the town in the Po Valley, where it is grown. It has higher starch content and firmer texture, as well as a longer grain than carnaroli.

Is not actually rice but rather the seed of an unrelated grass native to the northern United States and Canada. The grains are long, slender, hard, and dark brown or nearly black in color. When cooked, has an unique nutty flavour. Widely cultivated, has a larger and firmer grain and texture when cooked is coarser and the flavor less complex.

Wholegrain rice, deep purple, almost black in colour. Has a mild nutty flavour with a hint of sandalwood, and its aroma of freshly baked bread becomes more discernible as it cooks.

Specially processed long - grain rice. It has been partially cooked under steam pressure re-dried, and then milled or polished.

Has the bran layer left on, giving it a light brown color, a slightly coarse, crunchy texture and nutty flavor. Available as short, medium, or long grain. Takes about twice as long to cook as white rice.

Precooked and dried so it can be prepared quickly. It does not hold well after cooking, and the grains quickly lose their shape and become mushy.