Rice Varieties

There are no hard and fast rules for which type of U.S.-grown rice to use in any particular recipe; it’s simply a matter of personal preference. Here’s a quick guide to the many types of U.S.-grown rice, with endless menu possibilities!

bowl of long grain rice


Long grain rice has a long, slender kernel three to four times longer than its width. Due to their starch composition, cooked grains are lighter, fluffier and more separated than medium or short grain rice. Long grain rice works well in such dishes as pilaf, stir-fry, salad, soup and Southern favorites like jambalaya and gumbo.

bowl of medium grain rice


Medium grain rice has a shorter, wider kernel than long grain rice, two to three times longer than its width. Cooked grains are moist and tender, with a tendency to cling together. Medium grain rice is a good choices for dishes that have a creamier consistency, such as risotto or rice pudding, as well as sushi and other Asian dishes.

bowl of short grain rice


Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and somewhat chewy, with a slight springiness to the bite. Like medium grain rice, short grain rice is a good choice for creamier consistency dishes as well as Asian dishes.

bowl of brown rice


Brown rice has the outer hull removed but still retains the nutrient-dense bran layers that give it a tan color, chewy texture and nutty flavor. Brown rice is a 100% whole grain, rich in minerals and vitamins, especially the B-complex group.

bowl of white rice


White rice (regular-milled) has the outer husk and bran layers removed. Most U.S. white rice is enriched with thiamin, niacin and iron and fortified with folic acid to restore nutrients lost during processing.

bowl of parboiled rice


Parboiled rice is rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, ensuring a firmer, more separate grain when cooked.

bowl of pre-cooked rice


Pre-cooked rice, also called quick-cooking or instant rice, is white or brown rice that has been completely cooked and dehydrated. This process reduces the time required for cooking.

bowl of retort rice


Retort or ready-to-heat or rice is precooked rice that can be heated in the microwave in only one to two minutes.

us jasmine rice in a bowl


U.S. jasmine is an aromatic long grain rice with a distinctive aroma and flavor. Cooked grains are soft, moist and cling together.

us basmati rice in a bowl


Like jasmine, U.S. basmati is an aromatic long grain rice with its own distinctive aroma and flavor. The cooked grains are long, separate and fluffy.

bowl of arborio rice


U.S. arborio is a medium grain rice with a characteristic white dot at the center of the grain. Primarily used in risotto, this rice develops a creamy texture and has an exceptional ability to absorb flavors.

bowl of black japonica rice


Black japonica is an aromatic, 100% whole grain rice with a dark black bran. Cooked grains are slightly chewy with a subtle sweet spiciness.

bowl of red aromatic rice


Red aromatic rice has a deep-colored, honey-red bran and is 100% whole grain. Cooked grains have a savory, nutty flavor and are slightly chewy.

bowl of wild rice


Wild rice is a 100% whole grain, semi-aquatic grass native to North America. It is a good source of complex carbohydrates and protein. Cooked grains have a nutty flavor and chewy texture, perfect for mixing with white or brown rice.

bowl of sweet rice


Sweet rice, also known as sticky rice, has a glutinous consistency when cooked. The short, plump grains stick together and are commonly found in Japanese or Thai dishes.

ROUGH - Rice Varieties


Rough or paddy rice is rice as it comes from the field. Rice kernels are still encased in an inedible, protective hull.