Types of Rice – What’s the Difference and When to Use Each?

Rice is a staple in kitchens around the world, but not all rice is the same. Knowing the basic types helps you pick the right grain for a recipe, saves cooking time, and improves flavor.

Popular Rice Varieties

Long‑grain rice stays fluffy and separate when cooked. Basmati and jasmine are the two most famous long‑grain types. Basmati has a nutty smell and works great with Indian or Middle‑Eastern dishes. Jasmine is softer and aromatic, perfect for Thai meals.

Medium‑grain rice is a bit stickier. Arborio falls in this group and is the go‑to for risotto because it releases starch and creates a creamy texture. Another medium‑grain rice, commonly called sushi rice, is slightly sticky and glazes well with vinegar for sushi rolls.

Short‑grain rice is the stickiest of all. It’s the classic rice used in Japanese comfort foods and Korean bibimbap. Its gummy texture helps the grains clump together, making it easy to eat with chopsticks.

Brown rice is the whole‑grain version of any of the above. It keeps the bran layer, so it’s chewier and takes longer to cook. It’s a good source of fiber and works well in salads, grain bowls, or as a side.

Wild rice isn’t actually rice—it’s a harvested grass. It has a firm bite and a nutty flavor. Mix it with other grains for a rustic side dish or a hearty soup.

How to Cook Different Types

First, rinse the rice. Rinsing removes excess starch that can make the grains gummy. Use a fine‑mesh sieve and run cold water until it looks clear.

For long‑grain rice, use a 1:1.5 rice‑to‑water ratio (one cup rice, 1.5 cups water). Bring to a boil, cover, and simmer 12‑15 minutes. Let it rest 5 minutes before fluffing.

For medium‑grain rice like arborio, start with a 1:3 ratio (one cup rice, three cups liquid). Stir frequently while adding warm broth; this releases starch and builds creaminess.

For short‑grain rice, use a 1:1.2 ratio and let it sit covered for 10 minutes after cooking. The extra steam helps the grains stick together.

Brown rice needs more liquid—about 1:2.5—and a longer simmer, roughly 40‑45 minutes. A quick soak for 30 minutes can cut the cooking time in half.

When cooking wild rice, use a 1:3 ratio and simmer for 45‑60 minutes until the kernels burst open.

Tip: a pinch of salt and a splash of oil or butter at the start enhances flavor without adding extra steps later.

Now you know the basics. Pick the grain that matches the dish, follow the simple water ratios, and you’ll have perfect rice every time. Experiment with mixing a few varieties—like half basmati, half brown—to get the texture you like while still boosting nutrition.

Enjoy exploring the world of rice. With a little practice, you’ll instinctively know which type belongs in which recipe, and your meals will taste better with less guesswork.