Types of Rice
What rice is best?
There are three distinct kinds of rice: long, medium and short grain. Cooked long grain rice is fluffy in texture, while cooked short grain rice has a creamy, sticky texture (commonly known as "sticky rice" in Australia). Medium grain rice is more commonly known as Arborio rice.
White Milled Rice
Commonly called white rice or polished rice, milled rice has had the hulls, bran layers and germ removed from the harvested rice grain.
Whole Grain Brown Rice
Wholesome, nutritious wholegrain rice retains the three parts of the rice grain: the bran layer, germ and the endosperm. The light brown colour of the rice comes from the bran layers which are rich in minerals and vitamins. Cooked brown rice has a mild nutty flavour and chewy texture.
This is not really rice at all! Wild rice is actually the seed from a water-grass plant. Commonly grown in the US and Canada, gluten-free wild rice has a unique chewy texture and nutty flavour.
This long-grain, fragrant rice is grown in Thailand. Cooked, Jasmine rice is almost clear in colour, has a soft and sticky texture and natural aroma.
The Hindi word for "fragrant", basmati rice is grown in India and Pakistan. This aromatic long, slender grain rice cooks up flaky and separates into individual grains. Basmati rice is the perfect complement for stir-fries, sauces and curries.
With its pearly appearance, this round, fat Italian rice yields short, plump grains. When it's cooked, creamy Arborio rice is perfect for making risotto or rice pudding.