The Complete Guide to the Top 10 Types of Rice and How to Cook Them

Rice is a fundamental food around the globe, enjoyed in countless ways. With so many varieties available, it can be tricky to choose which one to cook. To make an informed decision, it's essential to recognize the differences between basmati, Arborio, wild rice, and others, as well as how to cook each type. Despite their differences, all rice shares a few common characteristics. According to Brita Lundberg, a fourth-generation farmer at Lundberg Family Farms, which specializes in organic and non-GMO grains, 'All rice starts as brown; it's the hulling process that determines whether it's brown, black, red, or white.' Rice is primarily categorized by three main features: color, grain length (short or long), and texture. Lundberg further explains, 'The length and texture of the rice are interconnected. Shorter grains are stickier, while longer grains, like basmati and jasmine, remain more separate, resulting in a lighter, drier texture.' While rice is often sold in dry goods sections, it's important to remember that it's an agricultural product, much like produce. Though it’s shelf-stable, rice benefits from a good rinse. As Lundberg advises, 'Rinsing rice helps eliminate dirt, dust, and debris and removes excess starch, giving you a fluffier result.' To wash rice, simply add it to a mesh sieve and rinse it under cold water, gently shaking the sieve. Whole-grain rice usually requires about 30 seconds of rinsing, while white rice may take one to two minutes.

Once your rice is thoroughly rinsed, it’s time to cook! Each type of rice has a specific liquid-to-grain ratio and cooking time, so it's important to set a timer and avoid lifting the lid during cooking. To take the guesswork out of the process, you might consider purchasing a rice cooker. 'It takes away much of the uncertainty—just set it and forget it,' says Lundberg. She recommends Vitaclay, made from all-natural clay, a material commonly used for soaking and germinating rice. Additionally, she likes Zojirushi rice cookers, which use advanced technology to detect moisture levels and adjust for human error.

Whether you’re cooking rice on the stove or using a rice cooker, Lundberg suggests always following the package instructions for the best results. To get started, here’s how to prepare several popular rice varieties and the best ways to enjoy them.

Main Rice Types

Before we dive into the specifics, let’s take a look at the main types of rice. Aside from being classified by size—short-, medium-, and long-grain—different rice varieties also have distinct textures and are suited for various uses.

Short-Grain

Short-grain rice, also known as Japonica rice, is the smallest variety, with short, plump grains. Due to its shape, short-grain rice tends to stick together when cooked. This variety contains more starch compared to long-grain rice. Well-known examples include sushi rice and Arborio rice. Use this rice for making sushi, rice pudding, and rice balls.

Medium-Grain

Medium-grain rice, as the name implies, is intermediate in size—shorter and wider than long-grain rice but longer than short-grain rice. Bomba rice and Arborio rice are common types of medium-grain rice. This rice is perfect for dishes like paella and risotto.

Long-Grain

Long-grain rice is characterized by its slender, elongated shape, making it longer than wide. Known for its light, fluffy texture, long-grain rice doesn’t tend to clump together. Basmati and jasmine rice are popular long-grain varieties. This type of rice is ideal for making rice pilaf, rice bowls, and serves as a great base for stir-fries.

Varieties of Rice

Now that you’re familiar with the main rice types, let's explore the specific varieties. Keep in mind that each of the following falls under one of the categories: short-grain, medium-grain, or long-grain.

Basmati Rice

Basmati rice can be found in both white and brown varieties, each with its own cooking method. The key to perfectly cooked basmati rice is achieving a fluffy texture. White basmati rice pairs well with curries and stews, or can be turned into a pilaf. For white basmati rice, rinse the rice, add 1 ½ cups of water and ½ teaspoon of salt to a medium saucepan. Bring to a boil, stir once, cover, and reduce heat to a simmer for 18 minutes. Remove from heat, keep the lid on, and let it steam for five minutes. Fluff with a fork and serve. Brown basmati rice, being a whole grain, requires a bit more time to cook. For brown basmati, combine 1 cup of rice with 2 cups of water and ½ teaspoon of salt. Bring it to a boil, stir, cover, and reduce the heat to simmer for 50 minutes. Once done, remove from heat and let it steam with the lid on for five more minutes. Fluff with a fork and serve.

Jasmine Rice

Jasmine rice is a long-grain variety, similar to basmati, available in both white and brown versions. For white jasmine rice, the ideal ratio is 1:1.5 rice to water. Rinse one cup of rice until the water runs clear, then add it to a pot with 1.5 cups of water or another liquid. Bring it to a boil, cover with a tight-fitting lid, and reduce the heat to simmer for 15 minutes. Remove from the heat, keeping the lid on, and let it sit for 10 minutes. Fluff with a fork and serve. For brown jasmine rice, the ratio is 1:2 rice to liquid, and it should cook for 40 minutes before resting and fluffing. Jasmine rice is a versatile ingredient in many dishes, such as Mexican Red Rice, Cuban Black Beans and Rice, coconut rice, and Herby Rice Salad with Chickpeas and Pistachios. It can also be added to soups and more.

Brown Rice

According to Lundberg, many people don’t realize that brown and white rice must be cooked quite differently. Brown rice retains its bran, which requires more water and a longer cooking time. To cook brown rice, combine the rinsed rice, liquid, and a bit of butter or oil in a pot, bring to a boil, cover tightly, and simmer for 40-45 minutes without lifting the lid. Once done, let it steam for an additional 10 minutes, fluff with a fork, and serve. Typically, use about 1 ¾ cups of liquid for every 1 cup of brown rice, though some varieties may need slightly more or less. Leftover brown rice makes a great base for fried rice or a healthy Chicken and Avocado Rice Bowl packed with protein and veggies.

Forbidden Rice

Forbidden rice, also known as black rice or purple rice, adds a striking color, texture, and extra nutrition to any dish. 'It’s naturally black, not dyed,' explains Lundberg. This variety is rich in vitamins, fiber, and antioxidants. It’s easy to substitute for short-grain brown rice in recipes, and you can cook it in the same way. Use a ratio of 1 cup of black rice to 1 ¾ cups of liquid, bring to a boil, cover tightly, and simmer for 40-45 minutes. After cooking, let it steam for 10 minutes without lifting the lid. Fluff with a fork and serve.

Sushi Rice

Sushi rice is a type of short-grain rice commonly used in making sushi, nigiri, poke bowls, and many other dishes. Although it's known for its stickiness, it differs from glutinous rice. To prepare sushi rice, rinse it under fresh water for 1-2 minutes until the water runs clear, not cloudy. Next, soak the rice for 30 minutes in the cooking pot, ensuring it's fully submerged. Drain the rice, then return it to the pot and add fresh water. For short-grain rice like sushi rice, a 1:1 water-to-rice ratio works best. Bring it to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and let it steam for another 10 minutes with the lid on. Fluff the rice and serve.

Bomba Rice

Bomba rice, also known as Valencia rice, is a short-grain variety originally from Valencia, Spain. It's a staple in dishes like paella and other Spanish recipes, and can be used whenever short-grain white rice is needed. Due to its cultivation for paella, Bomba rice excels at absorbing liquid, so use a 1 cup rice to 1 ¾ cups liquid ratio. To enhance the flavor, consider using broth, wine, or another flavorful liquid. To cook, rinse the rice until the water runs clear (some paella chefs prefer to leave the outer starch), then bring 1 ¾ cups of liquid to a boil, add the rice, cover, and simmer for 20 minutes. Let the rice rest for 5 minutes and fluff before serving.

Arborio Rice

Arborio rice is a short-grain Italian rice commonly used in making risotto. Similar to bomba rice, it absorbs liquid and flavor beautifully, though Arborio is slightly longer in shape, giving it a starchier, creamier texture compared to the rounder bomba rice. Arborio can be cooked by following a traditional risotto method, which involves constantly stirring and adding warm liquid in small amounts. Alternatively, it can be cooked like other white rice, with a 1:2 rice-to-water ratio. To cook Arborio rice, bring two cups of salted water to a boil, then add a bit of butter or olive oil if desired. Stir in the rice, cover, and cook over low heat for 20 minutes, stirring occasionally to ensure the liquid absorbs. Its creaminess and stickiness also make Arborio perfect for rice pudding.

Sticky Rice 

Known for its signature stickiness, sticky rice, also called glutinous rice, is a staple in Southeast Asia. It pairs well with a variety of savory, spicy, and sweet dishes. Unlike many Western rice varieties, sticky rice requires a different cooking approach—it needs to be steamed. Start by soaking the rice for at least six hours, or up to a full day. After soaking, drain any excess water. Set up a steamer (either bamboo or metal works best) over a pot of boiling water, and line it with a steamer liner to prevent the rice from sticking. Spread the rice in a thin layer in the steamer, cover, and allow it to steam for 30 minutes. Once done, let the rice rest before serving. This steaming method can also be used for other short-grain rice if you want a stickier texture.

Wild Rice

"Wild rice isn't technically rice at all—it's a marsh grass seed from the rivers of Canada and Minnesota, and it grows super tall," says Lundberg. Despite being a grass, wild rice can be prepared much like rice, offering a similar taste and cooking experience. To prepare wild rice, bring 2 ¼ cups of water to a boil in a medium saucepan, then add 8 ounces of wild rice. Cover tightly and reduce to a simmer, cooking for 45 minutes without lifting the lid. Once done, let it steam for an additional 10 minutes. Fluff with a fork, and it's ready to serve.

Parboiled Rice

Parboiled rice is rice that has been partially boiled to speed up the cooking process. It’s an ideal choice for busy weeknights and is available in various forms, including white and brown. The package instructions typically provide the best guidelines for reheating and cooking this semi-cooked rice. You can also soak the rice or cook it in the microwave for quicker preparation. To cook standard American parboiled rice, add 2 cups of water for every cup of rice, bring it to a boil, and simmer for 20 minutes.

Frequently Asked Questions

• Should you rinse rice before cooking?

  Yes, it’s a good idea to rinse your rice before cooking. This helps remove any dirt, dust, or other debris from the grains. It also helps to eliminate excess starch, which can prevent the rice from becoming clumpy, leaving the grains separate while cooking.

• When is it best to use a rice blend?

  The choice to use a rice blend depends on the dish you’re preparing. Rice blends are great for pilafs, casseroles, and other side dishes. When selecting rice varieties for blending, it’s best to choose those with similar cooking times to achieve optimal results.

• What’s the difference between white rice and brown rice?

  Brown rice is a whole grain that retains its bran and germ, the parts of the grain rich in nutrients such as vitamin B and zinc. White rice, on the other hand, has been processed and stripped of these parts, making it softer and quicker to cook, but lacking the nutritional benefits of brown rice.

• Which rice is the healthiest?

  Forbidden rice, also known as black rice, is among the healthiest rice varieties. It’s packed with fiber, a great source of muscle-building protein, and has nutrients that may help reduce cholesterol levels and promote healthy digestion. Other nutritious options include wild rice and brown rice, such as brown jasmine or brown basmati rice. 

  Learn More: Healthy types of rice
• Which type of rice is the least healthy?

  White rice is considered less healthy because it has been processed and lacks the bran and germ that provide important vitamins and minerals found in healthier varieties like black and brown rice. Additionally, white rice is high in carbohydrates, but low in fiber and protein. Its high glycemic index can also lead to unhealthy blood sugar spikes.