Jasmine rice
Jasmine rice is a fragrant long-grain variety known for its soft, slightly sticky texture and delicate floral aroma. The grains cling together lightly when cooked – just enough to scoop up easily, but still fluffy.
Best for: Thai and other Southeast Asian dishes – think green curry, pad Thai, stir-fries or anything with a fragrant sauce.
Basmati rice
Basmati is a long-grain rice with a dry, fluffy texture and a subtle nutty aroma. The grains stay separate when cooked – ideal for soaking up sauces without becoming sticky.
Best for: Indian and Middle Eastern meals like biryani, pilaf, butter chicken or lentil dhal. It’s also great as a plain side dish when you want something light that won’t clump together.
Arborio rice
Arborio is a short, round-grain rice from Italy with a high starch content. It becomes creamy as it cooks, thanks to all that starch, but the grains still stay slightly firm in the centre if you don’t overdo it.
Best for: Risotto – but also good for arancini (risotto balls) and creamy rice puddings. It’s perfect for dishes where you want richness, texture and a bit of indulgence.
Sushi rice
Sushi rice is a short-grain variety that turns sticky and glossy when cooked. It holds together firmly, which makes it ideal for shaping and rolling – but it also has a clean, slightly sweet flavour. It’s a bit sticky when cooked, so it holds together well when wrapped around sushi fillings.
Best for: Sushi rolls (the clue’s in the name!), nigiri, rice bowls and onigiri (Japanese rice balls). It’s typically seasoned with rice vinegar, sugar and salt once cooked – the classic sushi base.
Brown rice
Brown rice is a whole grain, with the outer husk removed but the bran and germ layers left intact. It has a slightly nutty flavour and a firmer texture than white rice, plus more fibre and nutrients. It takes longer to cook than white rice and is usually available in long grain and medium grain varieties.
Best for: Grain bowls, stir-fries, salads and hearty side dishes. It’s a popular swap for white rice in everyday meals – especially when you want something more filling and a little chewier.
White long grain rice
This is the versatile all-rounder of the rice world. The grains are long, smooth and don’t stick together, which makes it great for almost anything. It has a mild flavour and cooks up quickly and easily. Baked chicken with lemon and herb rice
Best for: Everyday meals like fried rice, casseroles or as a simple side dish.
Make more than you need for one meal and use the leftover rice to make our super delicious Nasi Goreng recipe
Medium grain rice
Medium grain rice is shorter and rounder than long grain, and when cooked is soft, moist and just a little bit sticky. It holds together more than long grain but still has a tender bite.
Best for: Paella, rice bakes and some desserts. It also works in savoury meals where you want a bit of cling without too much stickiness.
Short grain rice
Short grain rice is the plumpest of the lot – small, round and high in starch. It turns quite sticky when cooked, with a chewy, almost creamy texture.
Best for: Sticky rice dishes, porridge-style breakfasts, Asian desserts and some traditional dumpling-style dishes. It’s perfect when you want the grains to clump and hold their shape (it can also make a decent substitute for sushi rice in an emergency!).
Wild rice
Despite the name, wild rice is a grass seed, not true rice. The grains are long and dark, with a chewy texture and a rich, earthy taste – it takes longer to cook than regular rice.
Best for: Salads, stuffings, side dishes and grain blends. It’s great for adding contrast and bite – often mixed with brown or white rice for variety and colour.
Red rice
Red rice has a reddish-brown bran layer and a firm, slightly chewy bite. It’s nutty, earthy and full of fibre – a great whole grain option when you want something different from the usual white or brown. Like brown rice, red rice can be used in lots of dishes, especially those that rely on texture.
Best for: Side dishes, grain bowls and hearty meals. It’s especially good with bold flavours and can be served on its own or mixed with other rice types to add texture and colour.
Black rice (aka ‘forbidden rice’)
Once reserved for Chinese royalty, black rice is packed with antioxidants and turns deep purple when cooked. It has a slightly sweet, nutty flavour and an almost glossy finish.
Best for: Colourful rice salads, and modern Asian-inspired dishes. It pairs especially well with tropical fruits, grilled seafood or lightly spiced sauces.
Glutinous rice
A short grain rice which is sticky when cooked. It’s often used as an accompaniment to northern Thai dishes like BBQ chicken or papaya salads or in Thai desserts.
Got rice past its ‘best before’ date? Don’t let it go to waste!
