KOHEA’S RICE PANTRY
BASMATI RICE: A long, slim grain that cooks up into separate fluffy grains and has an enticing aroma. Used mostly for savory dishes.
ARBORIO RICE: The perfect rice for risottos. The grains are chubby and short and can take up to four times the original volume of liquid. It is best cooked to an al dente state.
JASMINE RICE: A long-grain, aromatic rice that cooks up into separate fluffy grains. It is the first choice for Thai recipes.
WHITE LONG-GRAIN RICE: A milled rice that is the most common for everyday use in western cooking.