A Visual Guide to 15 Common Rice Varieties

White Rice Varieties

American Long-Grain

The standard supermarket rice. Fluffy, dry, separated grains. Neutral flavor. Works for everything.

Jasmine

Thai aromatic long-grain. Soft, slightly sticky, floral scent. The go-to rice for Southeast Asian cuisine.

For more on this topic, see our guide on The Best Rice Varieties for Weekly Meal Prep.

Basmati

Indian/Pakistani aromatic long-grain. The longest grains of any rice. Nutty, dry, separated. Essential for biryanis and pilafs.

For more on this topic, see our guide on Rice Cooker Troubleshooting: 15 Common Problems and How to Fix Them.

Calrose

California medium-grain. Slightly sticky, mild flavor. The workhorse of American sushi restaurants and everyday Asian-American cooking.

Koshihikari

Japanese premium short-grain. Sweet, sticky, glossy. The king of Japanese rice. Used for high-end sushi and onigiri.

Arborio

Italian medium-grain with a high starch core. Releases starch when stirred, creating the creamy texture of risotto. Not suitable for steamed rice.

Bomba

Spanish short-grain. Absorbs liquid without releasing starch. The traditional rice for paella. Expensive and worth it.

Whole Grain Varieties

Brown Rice

Any rice variety with the bran layer intact. Nutty, chewy, more nutritious. Takes twice as long to cook as white rice.

Black Rice (Forbidden Rice)

Whole-grain rice with a black bran layer rich in anthocyanin antioxidants. Turns deep purple when cooked. Nutty and slightly sweet.

Red Rice

Whole-grain rice with a red bran layer. Earthy flavor, firm texture. Common in Bhutanese and French Camargue cuisine.

Specialty Varieties

Glutinous (Sticky) Rice

Very high amylopectin starch. Extremely sticky when cooked. Used for mochi, mango sticky rice, and zongzi. Must be soaked before cooking.

Parboiled (Converted) Rice

Pre-cooked in the husk, then dried and milled. More nutritious than regular white rice. Nearly impossible to overcook. Fluffy separated grains.

Wild Rice

Not actually rice (aquatic grass seed). Long, dark brown/black grains. Nutty, chewy, high protein. Takes 45-60 minutes.

GABA Rice (Germinated Brown Rice)

Brown rice that has been partially germinated by soaking in warm water. Higher in gamma-aminobutyric acid. Softer than regular brown rice.

Sushi Rice

Not a variety but a preparation: short-grain rice seasoned with vinegar, sugar, and salt. Usually made from Koshihikari or Calrose.

Recommended Rice Cookers

If you’re looking for a reliable rice cooker for this recipe, here are our tested picks:

• Aroma ARC-914SBD