nepali food ,AJasmine,Basmati,romatic rices,Glutinous rice (sweet rice), Arborio

Basmati: Basmati is the most famous aromatic rice mainly grown in the Himalayan foothills of Nepal, India and Pakistan. Rice has a nutlike fragrance, and a delicate. It has near buttery flavor. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces, oh yes... for Nepali Tarkari! Aged basmati rice is better, but is more expensive.Jasmine: This is a raditional long-grain white rice grown mainly in Thailand which has a soft texture. It has similar flavor that of basmati rice. Jasmine rice is also grown in the United States and in other countries. Rice is is available in both white or brown forms.Arborio: Arborio is a starchy white rice, with an almost round grain, grown mainly in the Po Valley of Italy. Traditionally used for cooking the Italian dish risotto, it also works well for paella and rice pudding. Arborio absorbs up to five times its weight in liquid as it cooks, which results in grains of a creamy consistency.Aromatic rices: These are primarily long-grain varieties that have a toasty, nutty fragrance and a flavor reminiscent of popcorn or roasted nuts. Most of these can be found in grocery stores, but a few may be available only at gourmet shops.

Glutinous rice (sweet rice): Popular in Japan and other Asian countries, this type of short-grain rice is not related to other short-grain rices. Unlike regular table rice, this starchy grain is very sticky and resilient, and turns translucent when cooked. Its cohesive quality makes it suitable for rice dumplings and cakes, such as the Japanese mochi, which is molded into a shape.