Food and Beverage

The Different Types of
Rice Explained

Rice is a delicious, versatile alternative to potatoes and pasta, and there are lots of varieties to choose from. Here's a guide to the different types.

Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture. Colour varies from brown to white to red.

The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked. Each country favours particular varieties for its cuisine.

Long-grain rices:
Long-grain rice, as the name suggests, has grains that are long and slim. When cooked, the grains tend to remain separate, and the finished result is usually fairly dry and firm. Most is in a polished white form, although brown long-grain rice is also available. Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America

Basmati rice:
This is a type of long-grain rice (see Long-grain rice, above). With very long, slim grains, basmati rice has excellent cooking qualities and a full flavour. It is grown only in northern India and Pakistan, and no other rice can be labelled as basmati. It also comes in a wholegrain form, which tends to be lighter and quicker to cook than other brown rices. The extra nutritional advantage of basmati rice is that it scores low on the Glycaemic Index: its carbohydrate content is absorbed less quickly into the bloodstream than other types of rice, and thus it helps to keep blood-glucose levels stable. Basmati rice should be rinsed before cooking to get rid of the starchy powder left over from milling.

Glutinous rice:

Sometimes referred to as Chinese rice or sticky rice, this is widely used in South-east Asia for both sweet and savoury dishes. Its grains are almost round and chalky-white. Ironically, the name is misleading as, like all other rices, it contains no gluten. The normal cooking method is to soak and then steam it, after which the grains stick together as if with glue. This means it can be eaten in small balls picked up with the fingers or chopsticks.

Red rice:
A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture. The best quality red rice comes from the Camargue region of France; other red rices, produced in North America, are also available.

Risotto rice:
The famous medium-grain rice of Italy, this has plump, white, oval grains. When cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy. Arborio is the best-known of the risotto rices, but of even better quality are Carnaroli and Vialone Nano.

Short- and medium-grain rices:
These rices contain a starchy substance called amylopectin, which causes stickiness (long-grain rice has much less of this starch). After cooking, the individual grains cling together, which is why these rices are used in dishes where a creamy or sticky texture is wanted, such as risottos, puddings and sushi.