The Rice is Right: 10 Best Rice Varieties to Cook With
Learn about the top 10 rice varieties to enhance your culinary creations, each bringing unique flavors and textures to your dishes.
From fragrant and fluffy to sticky and hearty, rice provides a delightful range of flavors and textures to enhance any meal. Whether you're a culinary novice or a seasoned chef, our curated list highlights the finest rice varieties that will elevate your dishes and tantalize your taste buds.
Discover our top 10 rice varieties to cook with and expert tips for perfectly preparing each type!
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Top 10 Rice Varieties
Here are our top 10 standout rice types, each showcasing unique characteristics and culinary applications that define this staple food.
Basmati Rice: Long-grained, aromatic rice with a fluffy texture.
Jasmine Rice: Fragrant long-grain rice that’s slightly sticky.
Arborio Rice: Short-grain rice is known for its high starch content.
Brown Rice: Whole grain rice with a chewy texture and nutty flavor.
Sushi Rice: Short-grain rice that becomes sticky when cooked.
Wild Rice: Chewy grass seed with a nutty flavor.
Long-Grain White Rice: Standard white rice with long grains.
Medium-Grain Rice: Slightly shorter than long-grain, creamy and tender.
Black Rice: Whole grain rice that turns purple when cooked and is slightly sweet and nutty.
Sticky Rice: Glutinous rice that becomes very sticky.
1. Basmati Rice
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Basmati rice is prized for its delicate, floral aroma and fluffy texture. The grains expand and separate when cooked, perfect for pairing with rich, spiced dishes.
Description: Long-grained, aromatic rice with a fluffy texture.
Flavor: Nutty and fragrant.
Uses: Ideal for biryanis, pilafs, or served alongside curries.
Basmati rice is often used in traditional Indian and Middle Eastern cuisines, where it beautifully complements curries, grilled meats, and vegetable dishes. Its unique flavor profile enhances pilafs and biryanis, creating a fragrant and satisfying base for elaborate meals.
How to Cook Basmati Rice
Prep:
Measure 1 cup of basmati rice.
Rinse the rice under cold water until the water runs clear (about 2–3 times).
Soak the rice in water for 30 minutes to give it a better texture.
Cook:
Drain the soaked rice.
Combine 1 cup of rice with 1.5 cups of water (or broth for added flavor) in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for 15–20 minutes, then remove from heat.
Let it sit for 5 minutes before fluffing with a fork.
2. Jasmine Rice
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Jasmine rice is known for its aromatic quality and slightly sticky texture when cooked, allowing it to cling together while maintaining individual grains.
Description: Fragrant long-grain rice with a slightly sticky texture.
Flavor: Subtle floral notes.
Uses: Commonly used in Thai dishes, stir-fries, and as a side to grilled meats.
Jasmine rice's floral fragrance and mild flavor make it an ideal accompaniment to various Thai dishes, such as curries and stir-fries. It also pairs well with grilled meats and seafood, enhancing the overall dining experience with its inviting aroma and comforting texture.
How to Cook Basmati Rice
Prep:
Measure 1 cup of jasmine rice.
Rinse under cold water until the water runs clear (2-3 times).
Cook:
Combine 1 cup of rice with 1.25 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 15 minutes.
Let it sit for 5 minutes before fluffing with a fork.
3. Arborio Rice
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Arborio rice is the key ingredient in risotto. It absorbs flavors beautifully while releasing its starch to create a creamy texture.
Description: Short-grain rice is known for its high starch content.
Flavor: Creamy and rich when cooked.
Uses: Essential for risotto and creamy dishes.
Arborio rice's unique characteristics allow it to achieve the perfect al dente bite while remaining rich and velvety. Beyond risotto, Arborio can be used in rice puddings and casseroles, whose creaminess adds a luxurious touch to any dish. Chefs often prefer Arborio for its ability to hold flavors, making it a staple in Italian cuisine.
How to Cook Arborio Rice
Prep:
Measure 1 cup of arborio rice.
Rinse under cold water briefly (optional).
Cook:
Heat 1 tablespoon of olive oil or butter in a pan.
Add the rice and toast for 1–2 minutes.
Gradually add 3–4 cups of warm broth, one ladle at a time, stirring continuously.
Cook until creamy and al dente, about 18–20 minutes.
4. Brown Rice
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Brown rice retains its bran and germ layers, giving it a hearty texture and a wealth of nutrients.
Description: Whole grain rice with a chewy texture and nutty flavor.
Flavor: Earthy and slightly sweet.
Uses: Great as a side dish, in salads, or as a base for grain bowls.
Brown rice’s earthy flavor complements a variety of dishes, from stir-fries to grain bowls. As a whole grain, it offers more fiber and vitamins than white rice, making it a healthier choice for those seeking nutritious meals. Brown rice is versatile in the kitchen and can be paired with beans, roasted vegetables, or drizzled with olive oil and herbs for a delicious side.
How to Cook Brown Rice
Prep:
Measure 1 cup of brown rice.
Rinse under cold water until the water runs clear.
Cook:
Combine 1 cup of rice with 2.5 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 40–45 minutes.
Let it sit for 10 minutes before fluffing with a fork.
5. Sushi Rice
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Sushi rice is known for its sticky quality, which helps it hold its shape when rolled into sushi.
Description: Short-grain rice that becomes sticky when cooked.
Flavor: Mild and slightly sweet.
Uses: Essential for sushi rolls and rice bowls.
Sushi rice is typically seasoned with rice vinegar, sugar, and salt, enhancing its flavor profile. Beyond sushi, this rice is ideal for rice bowls and onigiri (rice balls), whose stickiness helps it maintain form. Sushi rice’s versatility makes it a favorite in Japanese cuisine and creative fusion dishes worldwide.
How to Cook Sushi Rice
Prep:
Measure 1 cup of sushi rice.
Rinse under cold water until the water runs clear (2–3 times).
Cook:
Combine 1 cup of rice with 1.25 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 20 minutes.
Let it sit for 10 minutes before seasoning with rice vinegar, sugar, and salt.
6. Wild Rice
Wild rice offers a unique flavor profile and is often used to add depth to dishes.
Description: Not technically rice but a grass seed with a chewy texture.
Flavor: Nutty and earthy.
Uses: Excellent in salads, soups, or as a side dish.
Wild rice’s nutty taste and chewy texture make it a delightful addition to grain salads and soups and as a side dish to proteins. Wild rice is also rich in antioxidants and nutrients, making it a wholesome choice. It pairs beautifully with fruits, nuts, and herbs, creating flavorful and visually appealing dishes celebrating its earthy essence.
How to Cook Wild Rice
Prep:
Measure 1 cup of wild rice.
Rinse under cold water.
Cook:
Combine 1 cup of rice with 3 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 45–60 minutes.
Drain any excess water if necessary.
7. Long-Grain White Rice
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Long-grain white rice is a staple in many kitchens, known for its fluffy texture and versatility.
Description: Standard white rice with long, slender grains.
Flavor: Mild and neutral.
Uses: Versatile for pilafs, stir-fries, or as a side.
When cooked, the grains remain separate, making it ideal for dishes that require a light, airy texture. Long-grain white rice complements a variety of cuisines, from Asian stir-fries to Middle Eastern pilafs, and can be flavored with herbs, spices, or broths to enhance its neutral taste. Its adaptability makes it a reliable choice for countless recipes.
How to Cook Long-Grain White Rice
Prep:
Measure 1 cup of long-grain white rice.
Rinse under cold water until the water runs clear.
Cook:
Combine 1 cup of rice with 2 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 18–20 minutes.
Let it sit for 5 minutes before fluffing with a fork.
8. Medium-Grain Rice
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Medium-grain rice is ideal for dishes with a slightly sticky texture, such as rice pudding.
Description: Slightly shorter than long-grain rice, with a moister texture.
Flavor: Creamy and tender.
Uses: Great for paella, risotto, or rice pudding.
Medium-grain rice absorbs flavors well, making it perfect for hearty casseroles and flavorful stews. This rice is celebrated for its ability to create a creamy consistency, making it a favorite in comfort foods. Its versatility allows it to shine in savory and sweet preparations, showcasing its adaptability to various culinary traditions.
How to Cook Medium-Grain Rice
Prep:
Measure 1 cup of medium-grain rice.
Rinse under cold water until the water runs clear.
Cook:
Combine 1 cup of rice with 1.5 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 20–25 minutes.
Let it sit for 5 minutes before fluffing with a fork.
9. Black Rice
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Black rice is not only visually striking but also packed with antioxidants.
Description: Whole grain rice with a deep black color that turns purple when cooked.
Flavor: Slightly sweet and nutty.
Uses: Great in salads, desserts, or as a colorful side dish.
Black rice’s nutty flavor makes it a delicious choice for savory and sweet dishes, adding an exotic twist to your culinary creations. Black rice can be used in grain salads, served as a side to grilled meats, or incorporated into desserts like puddings and cakes, showcasing its versatility and nutritional benefits. Its unique color also adds an appealing aesthetic to any dish.
How to Cook Black Rice
Prep:
Measure 1 cup of black rice.
Rinse under cold water.
Cook:
Combine 1 cup of rice with 2.5 cups of water in a pot.
Bring to a boil, then reduce to low heat and cover.
Cook for about 30–35 minutes.
Let it sit for 10 minutes before fluffing with a fork.
10. Sticky Rice
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Sticky rice is prized for its unique texture and is often used in Asian desserts and savory dishes.
Description: Also known as glutinous rice, it becomes very sticky when cooked.
Flavor: Mild and slightly sweet.
Uses: Essential for Asian desserts, dumplings, and savory dishes.
Sticky rice is, well, sticky! This makes it perfect for sushi, rice cakes, and traditional steamed dishes. In desserts, sticky rice is often paired with sweet ingredients like coconut milk or served with savory fillings in dumplings. Its versatility and distinctive texture make it a favorite in many Asian cuisines, highlighting its cultural significance.
How to Cook Sticky Rice
Prep:
Measure 1 cup of sticky rice (glutinous rice).
Rinse under cold water until the water runs clear.
Soak in water for at least 4 hours or overnight.
Cook:
Drain the soaked rice.
Place in a bamboo steamer or heatproof dish over boiling water.
Steam for 25–30 minutes or until the grains are translucent and sticky.
Let’s Recap!
Whether enjoyed as a side dish, added to salads, or featured in your favorite recipes, these rice varieties will elevate your meals and tantalize your taste buds! Just be sure to follow the specific cooking instructions for each type. And don't be afraid to get creative!