16 Most Common Types of Rice and Cooking Tips (With Photos!)

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🍚 Types Of Rice

1. Basmati Rice
2. Jasmine Rice
3. American Long-Grain Rice
4. Texmati Rice
5. Arborio Rice
6. Carnaroli Rice
7. Calrose Rice
8. Japanese Short-Grain Rice
9. Sticky Rice (Glutinous Rice)
10. Bomba Rice
11. Wild Rice
12. Black Rice (Forbidden Rice)
13. Red Rice
14. Brown Rice
15. Parboiled Rice
16. Cauliflower Rice

Long Grain vs Short Grain Rice

Long grain rice tends to have a longer, more cylindrical shape, while short grain rice tends to be shorter and wider.

Long-Grain Rice Varieties

1. Basmati Rice

Basmati rice is a fragrant and slender long-grain rice that originates from India.

It’s known for its distinctive nutty or floral aroma. Basmati rice is popular for its fluffy texture.

🍴 Uses: Perfect for dishes like biryani, yellow rice, pilaf, fried rice and other Indian and Middle Eastern cuisines.

2. Jasmine Rice

Jasmine rice, primarily grown in Thailand, is another aromatic long-grain rice. It has a subtle floral fragrance and a slightly sticky texture when cooked.

🍴 Uses: Jasmine rice pairs well with a wide range of Asian dishes (try it with honey garlic chicken) and is a staple in Thai cuisine 9serve it with Thai basil chicken).

3. American Long-Grain Rice

American long-grain rice is a versatile rice commonly used in the United States and around the world.

It's known for its slender, non-sticky grains that separate easily when cooked.

🍴 Uses: It’s ideal for rice and beans, stir-fries, and pilaf.

4. Texmati Rice

Texmati is a trademarked long-grain rice, known for its nutty aroma and distinct flavor.

🍴 Uses: It is often used in Tex-Mex cooking (try enchilada stuffed peppers), as well as in various rice salads and pilafs.

Medium-Grain Rice Varieties

5. Arborio Rice

Arborio rice is a starchy, medium-grain rice commonly used in Italian cuisine, especially for making risotto.

🍴 Uses: It has a unique ability to absorb liquid while maintaining a creamy texture, making it ideal for creating rich and creamy dishes.

6. Carnaroli Rice

Similar to Arborio rice, Carnaroli is another popular choice for making risotto.

It’s often referred to as the "king of rice" due to its high starch content and incredible texture.

🍴 Uses: Carnaroli rice is a popular choice for risotto (try our butternut squash risotto), the classic Italian dish by slow cooking rice with broth and other ingredients until achieving a creamy consistency.

7. Calrose Rice

Calrose rice is a medium-grain rice that’s popular in California and other parts of the United States.

🍴 Uses: It’s great for making sushi and rice bowls due to its sticky texture and slightly sweet flavor.

Short-Grain Rice

8. Japanese Short-Grain Rice

Japanese short-grain rice is a staple in Japanese cuisine. It has a round, plump shape and a sticky texture that holds ingredients together.

🍴 Uses: It is used to make dishes like sushi, onigiri (rice balls), and donburi (rice bowls). I like to use it in salmon rice bowl or turkey meatballs greek bowl.

9. Sticky Rice (Glutinous Rice)

Sticky rice, also known as glutinous rice, is a short-grain rice that is exceptionally sticky when cooked.

🍴 Uses: It is a key component in various Asian desserts, as well as dishes like Thai sticky rice with mango and Chinese zongzi.

10. Bomba Rice

Bomba rice, originating from Spain, is traditionally used in paella, a famous Spanish rice dish.

It's a short-grain rice prized for its remarkable flavor absorption.

When cooked, it maintains a firm, chewy texture, with each grain retaining its integrity and not sticking together, thanks to its amylose content.

🍴 Uses: Bomba rice is popular in paella, and other Spanish dishes.

Other Types of Rice

11. Wild Rice

Did you know that wild rice is not technically rice but the seed of a grass native to North America?

It originates from a grassy aquatic plant and is prized for its high fiber and mineral content, as well as slightly higher protein levels compared to brown rice. Its has a robust, nutty flavor.

🍴 Uses: Popular for salads, stuffings, and as a side dish. We actually love to use it in dirty rice!

12. Black Rice (Forbidden Rice)

Black rice, often referred to as "forbidden rice," has a striking black or deep purple hue. It has a slightly sweet and nutty flavor and is rich in antioxidants.

🍴 Uses: Black rice can be used in both savory and sweet dishes.

13. Red Rice

Red rice is known for its reddish-brown bran layer, which contains additional nutrients and antioxidants. It has a nutty flavor and a chewy texture.

🍴 Uses: For salads and side dishes.

14. Brown Rice

Brown rice is a whole grain rice that retains its bran layer, which provides extra fiber. It has a nutty flavor and a chewier texture compared to white rice.

🍴 Uses: In a variety of dishes, including stir-fries, pilafs, and salads.

15. Parboiled Rice

Parboiled rice is partially precooked before milling, resulting in a firmer and less sticky grain.

It is known for its ability to remain separate and fluffy when cooked.

🍴 Uses: Rice salads and dishes where distinct grains are preferred.

16. Cauliflower Rice

Cauliflower isn't rice or a grain (just like broccoli rice), but it can be grated into a suitable substitute for rice.

This alternative works well for people following keto or other low-carb diets, as it significantly reduces the carbohydrate content compared to traditional rice.

🍴 Uses: Anywhere you use traditional rice! Try swapping rice for cauliflower rice in greek bowls with meatballs or when making lime cilantro rice.

How to Choose the Right Rice for Your Dish

Selecting the right type of rice for your dish is essential to achieving the desired texture and flavor. Here are some key considerations:

1. Cuisine Style: The type of cuisine you're preparing often dictates the choice of rice. For example, Basmati rice is ideal for Indian and Middle Eastern dishes, while Arborio rice is best for Italian risotto.
2. Texture: Consider the texture you want to achieve. Long-grain rice varieties like Basmati yield fluffy, separate grains, while medium-grain rice like Arborio produces creamy, slightly sticky results.
3. Aroma: Some rice varieties, like Basmati and Jasmine, have a distinct aroma that can enhance the overall flavor of your dish.
4. Sticky vs. Non-Sticky: If you need the grains to stick together, opt for short-grain or glutinous rice. For separate grains, go for long-grain or parboiled rice.

Rice Grain Parts Explained

A rice grain comprises four main parts. It serves as a seed housing an embryonic rice plant, stored food, and a protective coat.

1. Hull: Every grain of rice is encased in an outer straw-like outer hull, aka husk, which must be removed prior to consumption. It is inedible and is eliminated in all types of rice. Beneath the husk lies the bran.
2. Bran: Under the hull, there is a tan-colored bran layer. While the bran layer is edible, it's commonly removed during further rice processing.
3. White Rice: After removing the bran and germ layers, what's left is white rice (endosperm). It mainly consists of complex carbohydrates (starch), serving as the primary energy source for the germinating rice plant.
4. Germ: Located beneath the hull, the germ, or rice kernel, is rich in nutrients. Packed with B vitamins, minerals, and proteins, it not only contributes to the color of rice but also enhances its nutritional value.

Tips for Cooking with Rice

While rice may be considered a fairly easy ingredient to cook with, some tips and tricks should be applied for the best results.

Each rice variety requires specific cooking methods to bring out its best characteristics. 

Here are some general cooking tips for various types of rice:

• For Long-Grain Rice: Rinse the rice before cooking to remove excess starch. Use a 2:1 water-to-rice ratio and cook with the lid on until the water is absorbed. Let it rest before fluffing.
• For Medium-Grain Rice: Rinse and soak medium-grain rice for a short time before cooking. Use a 1.5:1 water-to-rice ratio for a creamy texture in dishes like risotto.
• For Short-Grain Rice: Rinse short-grain rice to remove excess starch. Use a 1.25:1 water-to-rice ratio for stickier results -  ideal for sushi and rice balls.
• For Wild Rice: Wild rice has a longer cooking time and requires more water than white rice. Use a 3:1 water-to-rice ratio and cook until the grains have split open.
• For Brown Rice: Brown rice takes longer to cook than white rice. Use a 2:1 water-to-rice ratio and allow for a longer cooking time. Pre-soaking can also help reduce the cooking time.