Guide to Different Rice Grains

ARBORIO RICE

Italian short grain rice that is often used for risotto as the grains are firm and chewy when cooked compared to other grains. This rice is also used for rice pudding and fried rice balls.

BASMATI RICE

This long grain is often grown in India and Pakistan and is often eaten with dishes that use a lot of spices such as curry. Basmati often has a unique scent different from Jasmine rice.

BLACK RICE

Also known as “forbidden rice” in China, this type of grain is used frequently in Asian dishes. It is a dark black grain that will turn purple once it’s cooked.

JAPANESE-STYLE BROWN RICE

Also found eaten in Japanese food, this whole grain rice will take you to another step of eating a healthier dish. With higher content of fiber, magnesium and zinc, you’re sure to get the nutrients you need and keep a similar flavor as Japanese white rice. You can check out how to cook brown rice here.

JAPANESE WHITE RICE

The name says it all. This short to medium grain is eaten with Japanese food such as sushi and rice bowls. It has a sticky texture when cooked, but don’t get it confused with mochi rice. This type of grain is also used to make Japanese sake. You can check out how to cook white rice here.

Jasmine Rice / Jasmine Brown Rice

Commonly found in grocery stores, this long grain is named after the white color of the jasmine flower. When cooked and is often paired with Thai dishes, stir fries and braised food.

MOCHI RICE

Usually called “sweet rice”, this is different type of grain from Japanese rice used for sushi. This glutinous rice is usually soaked overnight and steamed before being pounded for mochi. The texture is super sticky and sometimes sweet, which is often used for snacks in Asia.

THAI RED RICE

Also rich in fiber, zinc and many other nutrients, red rice is often paired with Thai dishes such as curry and salads.

WILD RICE

Often eaten in North America and India, wild rice is often used in pilafs, soups and salads.