Egyptian, American, basmati or Italian rice?

In Lebanon rice is asked for by name rather than by grain: riz masri, riz amerkeni, basmati. The names point to the shape of the grain, and the shape decides how the rice behaves in the pot. Here are the four on our shelves.

Egyptian rice: short and round, for stuffing

Egyptian Rice (رز مصري, riz masri) has short, rounded grains that turn soft and slightly sticky. That stickiness is what you want inside a stuffed vegetable or a vine leaf, where the rice has to hold together.

• Mahshi: stuffed zucchini, eggplant and peppers.
• Warak 3enab and malfouf: rolled vine leaves and cabbage.
• Riz bi 7aleeb: rice pudding, cooked slowly in milk.

American rice: long grain, for everyday plates

American Rice (رز أميركاني, riz amerkeni) is the name used in Lebanon for long-grain rice. Its slender grains tend to cook up separate, which suits a plain side for stews and grills, and rice with vermicelli.

Rice with vermicelli, step by step

1. Rinse the rice until the water runs almost clear, then drain.
2. Brown a handful of Vermicelli (Shaayreyh) in a little oil or butter, stirring, until golden.
3. Stir in the rice for a minute, then add salt and hot water: roughly one and a half to two cups of water for each cup of rice.
4. Bring to a boil, cover and cook on the lowest heat until the water is absorbed, about 15 to 20 minutes. Leave it covered for a few minutes before fluffing it with a fork.

Basmati rice: long and fragrant

Basmati Rice (أرز بسمتي) is a long-grain rice with a gentle aroma; the grains stay separate and fluffy. Use it for pilafs, biryani-style dishes, rice with vermicelli, or alongside grilled meat and vegetables. Rinse it well first; many cooks also soak it for 20 to 30 minutes.

Italian rice: short and creamy

Italian Rice (أرز إيطالي) releases starch as it cooks, which gives a soft, creamy texture. It is the one for risotto, with warm stock added a ladle at a time, and it also works for rice puddings, baked rice and soups. Don't rinse it for risotto: the starch on the grain is what makes the dish creamy.

Which one, at a glance

• Stuffing and rolling: Egyptian.
• Rice with vermicelli and plain sides: American or basmati.
• Risotto: Italian.
• Rice pudding: Egyptian or Italian.

Take what you need

All four are sold loose by the kilo, so you can take a cup of Italian rice for one risotto and a bigger bag of Egyptian for a tray of mahshi. Here is how refilling works.