Different Varieties of Rice

In general, rice is identified by grain size and color (we focus on white and brown, although there are red and black rice varieties too).  Medium- and short-grain rice releases more starch, making it sticker than long-grain rice.

• American Long-Grain Rice – this is the rice used most often in the U.S. 
• Arborio Rice – an Italian medium grain rice that releases lots of starch during cooking, but remains firm in the center.
• Converted Rice – many of us associate converted rice with the Uncle Ben’s brand.  This is rice that gets steamed before milling.  That helps it retain more nutrients than regular white long-grain rice and makes it faster to cook.
• Basmati Rice – a long-grain rice imported from India with a nutty, aromatic flavor. As it cooks it expands lengthwise. You may notice Texmati or Jasmati varieties in stores; these American hybrids of basmati do have some of the aromatic quality of basmati (but not as prominent) with the cooking quality of American long-grain rice.
• Sushi Rice – a medium-grain rice that can be used for sushi (it gets seasoned with rice wine vinegar to make sushi) or to make a rice that is more starchy and chewy.  It pairs well with stir-fries.
• Jasmine – a very fragrant rice long-grain rice, often used in Thai cooking.
• Wild Rice – interestingly, this isn’t actually rice, but the seed of a grass.  It has a great texture and has more protein than other grains.
• Brown Rice – most rice can be called brown rice, since the name depends on how the rice is processed. So, you can find short-, medium-, and long-grain varieties of brown rice.  The bran and germ are still attached, making it a whole grain and, therefore, the most nutritious option. (See below for more tips on how to incorporate brown rice into your meal plans!)