Rice may be a simple grain, but there’s nothing basic about the variety it offers. From light and fluffy to rich and sticky, different types of rice bring unique flavours, textures, and nutritional benefits to your table.

Here’s a breakdown of seven popular varieties and when to use each one.

1. Basmati Rice

Basmati rice is long-grain, aromatic, and ideal for Indian curries, biryanis, and pilafs. It stays separate when cooked, making it great for saucy dishes that need a light, fluffy base.

2. Jasmine Rice

Jasmine rice has a soft, slightly sticky texture and floral aroma. It’s perfect with Thai stir-fries and coconut-based dishes, absorbing flavour without going mushy.

3. Brown Rice

Brown rice retains its bran layer, offering more fibre, vitamins, and a chewy texture. Great for salads, grain bowls, and anyone looking for a wholegrain option with staying power.

4. Arborio Rice

Arborio rice is short, starchy, and essential for risotto. It absorbs broth gradually while releasing starch to create that signature creamy finish.

5. Sticky (Glutinous) Rice

Sticky rice is used in Thai and Southeast Asian cooking, especially for desserts and handheld savoury dishes. It’s steamed rather than boiled, resulting in a soft, clumping texture.

6. Red & Black Rice

For something bold and nutritious, try red basmati or black rice. These heirloom varieties are packed with antioxidants and have a nutty, satisfying bite—great for salads and grain bowls.

7. Sushi Rice

Sushi rice is a short-grain variety known for its stickiness and shine. It’s seasoned with rice vinegar, sugar, and salt and used in traditional Japanese dishes like sushi rolls and onigiri.

The Takeaway

Different recipes call for different grains—and choosing the right rice can elevate your dish from good to great. Explore our full Rice collection to find the perfect match for whatever’s on the menu.