With so many types of rice available, you’re probably thinking what is the best type of rice really. Should you go for long grain or short grain? White rice or brown rice – and there’s even black and red, right? I know! Like what we said, there are so many types of rice out there.

But worry not because we’re going to break it down here so you can find the best type of rice for the particular rice dish that you want or planning to make. And who knows, you may even find ideas on what to try the next time you’re in the kitchen. Sounds good? So, let’s get to it!

But first, let’s get to know the major types of rice based on its appearance – the grain length and its color.

Long Grain, Medium Grain, and Short Grain

Before you find the best type of rice that you need, it’s important that you know the 3 main types of rice – long grain, medium grain, and short grain. These basically refers to the grain length, as the names suggest.

Long Grain Rice

Long grain rice like Basmati rice and Jasmine rice, have noticeably lengthy and slim grains. When cooked, you can see its distinct grains that appears firm with dry texture. They also separate easily and appears very fluffy. Long grain rice contains less starch compared to medium grain and short grain rice.

Medium Grain Rice

Medium grain rice like Arborio rice and Carnaroli rice, have shorter and wider grains than long grain rice. When cooked, you can still see the distinct grains but the texture is somewhat chewy and tender. You can also observe a slightly sticky texture. The grains also tend to stick to each other and appears very moist.

Short Grain Rice

Short grain rice like sushi rice and bomba rice, have noticeably almost rounded appearance – its length is only a tiny bit longer than it is width. When cooked, short grain rice is soft and tender and are quite sticky. These rice grains contain glue-like properties causing the grains to clump together.

The distinction between medium and short grain rice can get confusing sometimes, but if you want to be really technical about it, according to FAO, the Codex Alimentarius Commission committee propose the following classification of milled rice based on length-to-width ratio – long grain, <3.1; medium grain, 2.1 to 3.0; and short grain, <2.0.

Brown vs White

What makes rice grain brown or white is the milling process that it went through. They basically starts from the same grain encased in a protective husk called hull. The brown outer coating called bran is revealed after going through the milling process, this is what we call the brown rice (with germ still intact). White grain rice emerges when these same grains of rice go through another milling process to refined it – leaving it only with the starchy endosperm.

So, if you see brown Jasmine rice for instance, know that it’s the same Jasmine rice – only with its bran still intact. Same thing goes with brown Basmati rice.

Brown rice is generally more nutritious than white rice but both can provide health benefits when consumed in a balanced diet. So don’t get discouraged if you’re more drawn to white rice than brown rice.

Now if you’re wondering if brown or white rice is the best type of rice, keep in mind that each type has its pros and cons depending on the type of rice dish you are making. For one, brown rice takes longer to cook than white rice. They’re both easy to cook, mind you, it’s just that brown rice needs more time and more water. It’s worth noting as well that white rice more easily digestible.

White rice is generally bland, although sometimes it has a trace of sweet or flowery taste, usually it got very little taste. This makes white rice perfect for making rice dishes like paella, risotto, and pilaf. Although of course you can also use brown rice in these dishes but you have to consider the fact that brown rice has a very distinct nutty and quite earthy taste.

Different Types of Rice

Now that we know the classification of rice grains – long, medium, short, brown, and white, this can help us in choosing the best type of rice for the particular rice dishes that we’re making. For instance, since long grain rice tends to hold its form, less starchy, and cooks very tender and fluffy – makes it perfect for making pilaf.

So, let’s say, you’re planning to make rice porridge – sure you can use Jasmine rice but would it be better to use starchier varieties like medium to short grain rice – say Japanese rice or glutenous rice.

Again, it depends on the rice dish you’re making. But since you now have a better understanding of the different types of rice, you can pretty much decide which type of rice is best to use. But to give you ideas, here’s our choices of the best types of rice:

Arborio Rice

Arborio rice is the best type of rice to use in making risotto – a rice dish where starchy rice is cooked with stock with continuous stirring until it becomes creamy. In fact, traditionally, risotto is made with arborio rice. This particular type of rice is also the most commonly used one because it’s widely available.

Basmati Rice

Basmati rice is the best type of rice to use when making pilaf – a side dish cooked in flavored stocks, spices, and other aromatics. Its light and fluffy consistency makes it perfect for the dish. This long grain rice stays separate and tender and can keep its form effortlessly.

Black Rice

Black rice is the best type of rice to eat if you’re after the highest protein, lowest carbs, and lowest calories. It tastes quite similar to brown rice – they have that nutty taste. You can use it in making green and veggie bowls or salads. If you’re feeling really experimental, try making desserts and puddings, too.

Brown Rice

Brown rice can be simply eaten like you would or in place of your white rice as a side dish, it’s the best type of rice to eat if you want to keep your health in check because it’s considered healthier than white rice. So, if you can try to swap it once in every while (I, too, love white rice, so I can totally relate!) to keep your diet balanced. Brown rice can also be used in rice dishes with strong flavors like jambalaya – it’s a great way to mask the nutty flavor of brown rice which not everybody is so keen about.

Carnaroli Rice

Carnorili rice is the best type of rice to use in making risotto if you want yours really creamy. It is known as the king or caviar of risotto rice in Italy. This medium grain rice has more starch content and firmer texture compared to arborio rice (which is commonly used in making risotto). So if you can get hold of this rice, try using it instead in making risotto.

Jasmine Rice

Jasmine rice is another type of long grain rice which is perfect for side dish to your stir fries, stews, fried protein, or grilled dishes when cooked plainly in water. It’s also one of the best types of rice to use in making pilaf because it has a fluffy with slightly sticky texture.

Japonica Rice

Japonica rice or Japanese rice is the best type of rice to use in making sushi – cooked rice dressed with vinegar and then formed into shapes with bits of raw seafoods or vegetables. These short grain rice contains low levels of amylose and high levels of amylopectin which what basically makes it sticky. Japanese rice can also be used in making ‘donburi’ a bowl of steaming rice topped with an assortment of vegetables, meat or seafoods.

Red Rice

Red rice is another whole grain rice like black rice and brown rice. It’s the best type of rice to eat though if you’re after its anthocyanin content because of its red color (same with black rice). These are powerful antioxidant pigments that protects our body’s cells from damage. Red rice has a very earthy flavor making it perfect for making a healthier version of pilaf.

Sticky Rice

Sticky rice or glutinous rice is the best type of rice for rice cakes, porridge, rice balls and the likes (usually Southeast or East Asian rice dishes). Unlike other rice grains, glutinous rice contains negligible amounts of amylose and high amounts of amylopectin making it super sticky. When cooked aside from its sticky texture it also has that distinct chewiness.