10.4: Types of Rice

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White Rice has been milled to remove the outer husk, the bran, and the germ. Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster. White rice comes in short-, medium-, and long-grain varieties.

Brown rice has been given the lightest touch in terms of processing. It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties. Sweet brown rice is a short-grain, starchy brown rice that becomes very soft and sticky when it's cooked, and is popular in Asian cuisines.

Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.

Aromatic rice have a distinctive perfumy aroma when cooked. Popular examples are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).

Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice varieties include Carnaroli, Vialone Nano, and Baldo.

Sticky rice, or “glutinous rice,” is a short-grained rice that is typically used in Asian specialties such as sushi. In addition, no, there is no gluten in glutinous rice.

Wild rice is actually the seed of a grass plant, and so not a "true" rice, though it is often found in rice blends and pilaf mixes. Wild rice has a nutty flavor and a chewy bite.

Instant or quick rice is cooked before being dehydrated and packaged. While it is fast, it lacks the flavor and texture of regular rice.