12 Types of Rice to Pair With Any Meal

Long-grain varieties remain separate and fluffy when cooked. With a neutral flavor and firm texture, they’re perfect for stir fries, rice salads and rice pilaf.

You may have heard of "indica rice," which refers to a subspecies of rice that includes most long-grain varieties.

Medium-grain rice has a slightly sticky texture when cooked. It strikes a balance between the dry firmness of long grain and the creamy texture of short grain.

This grain length is great for dishes that need both structure and softness.

Short-grain rice cooks up soft and sticky thanks to its high amylopectin starch. The grains cling together, creating a glue like texture.

Short-grain white rice is used in sushi rice, poke bowls and rice pudding, especially in Asian cuisines.

Jasmine rice is an aromatic long-grain rice from Thailand. It has a delicate fragrance and a slightly sticky texture. Its stronger aroma makes it a popular choice for many Asian rice dishes.

Basmati is another aromatic long-grain variety, known for its nutty flavor and fluffy texture. Brown basmati rice retains its bran layer for more fiber, while white basmati rice is milled to remove the bran layer. It’s ideal for curries and biryanis.

Arborio rice is a short-grain variety used in risotto. Its characteristic white dot at the center helps it absorb broth while releasing starch, creating a creamy texture. The grains utilize liquid while staying slightly chewy.

Bomba is a Spanish short-grain rice used for paella. It can absorb large amounts of liquid without turning mushy, which makes it excellent for dishes where grains should remain separate but still full of flavor.

Also called sticky rice, glutinous rice has almost no amylose starch. Cooked grains become extremely sticky, with a glue-like texture. It’s common in Chinese cuisine and desserts across Asia.

Parboiled rice is partially boiled in its outer hull before milling. This process drives nutrients into the grain and creates a firmer texture when cooked. Converted rice is less sticky and holds up well in rice dishes that need structure.

Brown rice is whole-grain rice with only the outer hull removed. The bran layer remains, giving it more fiber, a chewy texture and a nutty flavor.

Any rice variety can be processed as brown rice (with only the husk removed, retaining the bran) or as white rice (with the bran polished away).

Black rice, also known as forbidden rice, has a deep, purple-black color when cooked. It has a slightly chewy bite and a nutty flavor. Cultivated rice of this type is high in antioxidants compared to white rice.

Red rice gets its color from the anthocyanin pigments in its bran layer. It’s often served as whole grain with a chewy texture and stronger aroma. Red rice adds both nutrition and visual appeal to rice dishes.

We created this article in conjunction with AI technology, then made sure it was fact-checked and edited by a HowStuffWorks editor.