Kitchen Tips · 10 min read
Which type of rice should we choose for different dishes? A guide to selecting the perfect rice
Rice is one of the most versatile ingredients in the world's kitchens. You can make fluffy side dishes, creamy risottos, sushi, rice pudding, or even one-pot meals. But why does one type of rice become a perfectly separate, fluffy side dish, while another becomes creamy and sticky?
The secret lies primarily in the type of rice, grain size, and starch content. Not all rice behaves the same during cooking, so it really matters which one you choose for a given recipe.
In this guide, we will introduce the most well-known types of rice, their properties, and the best ways to use them, so that the right rice always ends up on your plate.
1. Why is it important which rice we choose?
The most important differences between rice varieties are the size of the grains, starch composition, aroma, and texture after cooking.
The two main starch components in rice are amylose and amylopectin. Their ratio greatly influences how fluffy, soft, creamy, or sticky the cooked rice will be.
Rice with a higher amylose content generally yields more separate, fluffier grains.
Rice with a higher amylopectin content tends to be stickier and clump together more after cooking.
Medium-starch varieties can produce the creamy texture characteristic of risotto.
Therefore, it is not worth preparing all types of rice using the same method. To achieve the perfect result, always start by selecting the rice that matches the dish.
2. Long-grain rice – for fluffy side dishes
Long-grain rice has slender, elongated grains that remain nicely separate from each other when cooked properly.
This is one of the most commonly used types of rice in everyday cooking, especially for side dishes and one-pot meals.
What do we use it for?
As a side dish for meats and vegetables.
For rice-based one-pot dishes.
For pilaf.
For salads.
For stuffed dishes.
For fried rice dishes.
Kitchen tip: If you want to make fluffy rice, rinse it under cold water before cooking to remove some of the surface starch. During cooking, do not stir constantly, as the grains can easily break and stick together.
3. Basmati rice – a favorite for Indian and Middle Eastern dishes
Basmati is a special, long-grain, aromatic rice variety that primarily comes from India and Pakistan.
It has a distinctive, slightly nutty aroma and flavor. During cooking, the grains become elongated and remain light and fluffy when cooked properly.
What do we use it for?
As a side for Indian curry.
For biryani.
For pilaf.
As a side for spicy meat dishes.
For Middle Eastern rice dishes.
For vegetable rice dishes.
Kitchen tip: It is advisable to rinse basmati rice several times before cooking, and even soak it for 20-30 minutes. Soaking can help achieve more even cooking and create beautiful, long grains.
If you want truly fluffy results, let it rest covered for a few minutes after cooking, then fluff it with a fork.
4. Jasmine rice – the fragrant staple of Asian cuisine
Jasmine rice is an aromatic, long-grain rice variety from Thailand. Its name refers to its jasmine-like fragrance, although its flavor is more subtly sweet and nutty.
Unlike basmati rice, it becomes softer and slightly stickier after cooking, making it a good match for Asian dishes.
What do we use it for?
As a side for Thai curries.
For Chinese and Southeast Asian dishes.
For wok dishes.
As a side for steamed fish and meats.
For vegetable rice dishes.
Kitchen tip: Jasmine rice generally requires less water than traditional long-grain rice, but always follow the ratio indicated on the packaging. Do not overcook it, as it can easily become too soft and sticky.
5. Arborio rice – the base for creamy Italian risotto
Arborio is an Italian-origin, short to medium-grain rice variety primarily used for making risotto.
The grains are larger and plumper, and they release a significant amount of starch during cooking. This creates the characteristic creamy texture of risotto while the rice grains remain slightly al dente inside when cooked properly.
What do we use it for?
For classic Italian risotto.
For mushroom risotto.
For saffron risotto.
For pumpkin risotto.
For creamy rice desserts.
Kitchen tip: When making risotto, do not add all the broth at once! First, sauté the rice in a little fat, then gradually add the warm broth. Stirring releases starch from the rice, which is what makes it truly creamy.
Important: Do not rinse arborio rice before making risotto, as we need the starch on its surface for the right texture.
6. Carnaroli rice – one of the best choices for risottos
Carnaroli is also an Italian rice variety that many chefs particularly favor for making risottos.
The grains are larger and firmer than those of arborio, and they hold their shape well during cooking. The risotto will be creamy while the rice grains are less likely to overcook.
What do we use it for?
For mushroom risotto.
For seafood risotto.
For saffron risotto.
For vegetable risottos.
For special Italian rice dishes.
Kitchen tip: If you have never made risotto before, arborio is more readily available and a great starting point. However, if you want to try another classic ingredient for Italian risotto, it is worth choosing carnaroli.
7. Sushi rice – the foundation of Japanese dishes
Sushi rice is a short-grain, Japanese type of rice that becomes soft, shiny, and sticky after cooking.
This property is particularly important for making sushi, as the rice needs to hold the rolls and various shaped bites together.
What do we use it for?
For maki sushi.
For nigiri.
For onigiri.
For Japanese rice bowls.
For other Japanese rice dishes.
Kitchen tip: Rinse sushi rice thoroughly under cold water several times before cooking until the water is less cloudy. After cooking, it is seasoned with a mixture of rice vinegar, sugar, and salt.
It is important to note that sushi rice is not the same as Asian sticky rice, or glutinous rice. The two types have different starch compositions and are used for different dishes.
8. Brown rice – the whole grain version
Brown rice differs from white rice in that its outer bran layer and germ are not completely removed. As a result, it contains more fiber and certain micronutrients than refined white rice.
It has a slightly nutty flavor and a chewier, firmer texture. Its cooking time is generally longer than that of white rice.
What do we use it for?
For healthier, varied side dishes.
For vegetable rice dishes.
For salads.
For rice bowls.
As a side for meats and fish.
Kitchen tip: Brown rice usually needs to be cooked with more water and for a longer time. Soaking can help reduce cooking time, but always check the cooking instructions on the packaging.
9. Wild rice – a unique, nutty flavor
Wild rice is not botanically a type of traditional rice, but rather the seeds of aquatic grasses. It is dark brown or black, elongated grains with a distinctive, slightly nutty and earthy flavor.
Its texture remains firmer and slightly chewy even after cooking.
What do we use it for?
For salads.
As a side for meats.
For soups.
For vegetable one-pot dishes.
For rice mixes.
Kitchen tip: The cooking time for wild rice can be longer than that of traditional white rice. It is advisable to cook it separately and then mix it with other rice varieties or vegetables before serving.
10. Rice for paella – why is the right type important?
To prepare Spanish paella, a type of rice is needed that absorbs the broth and the flavors of the dish well while the grains maintain their shape.
One of the most well-known paella rices is bomba, which is grown in Spain. It is a short-grain variety that handles liquid absorption well and is less likely to overcook.
What do we use it for?
For traditional Valencian paella.
For seafood paella.
For meat and vegetable paellas.
Kitchen tip: If you want to make authentic paella, choose bomba rice. If you can't find it, other recommended short-grain Spanish rice for paella can also work. Traditional long-grain rice will not yield the same results.
11. Rice for rice pudding – the base for creamy desserts
For rice pudding, short or medium-grain rice with a higher starch content is typically used.
During cooking, the grains soften, and the starch contributes to the creamier texture of the milk.
What do we use it for?
For rice with milk.
For rice pudding.
For sweet rice desserts.
For cinnamon and vanilla rice sweets.
Kitchen tip: For rice with milk, do not choose basmati or fluffy long-grain rice, but rather short or medium-grain rice recommended for desserts. This will give you a much creamier result.
Which rice to choose for different dishes?
In the table below, we have gathered the most important rice varieties and their ideal uses.
Dish | Recommended rice variety |
|---|---|
Everyday fluffy side dish | Long-grain rice |
Indian curry | Basmati |
Biryani | Basmati |
Thai curry | Jasmine rice |
Wok dishes | Jasmine or long-grain rice |
Italian risotto | Arborio or Carnaroli |
Sushi | Japanese short-grain rice |
Paella | Bomba or other paella rice |
Rice pudding | Short or medium-grain rice |
Salad | Long-grain brown rice or wild rice |
Vegetable rice one-pot dish | Long-grain or brown rice |
White, brown, and parboiled rice – what’s the difference?
Rice can differ not only by grain size and variety but also by processing method.
White rice
White rice has the outer bran layer and germ removed during processing. The result is light-colored rice that cooks faster. Most traditional side dishes are made from this type of rice.
Brown rice
Brown rice retains the bran layer and germ, so it contains more fiber and certain nutrients. Its cooking time is longer, and its flavor is more pronounced.
Parboiled rice
Parboiled rice is treated with steam and heat before milling. This changes the structure of the grains, helping them hold their shape better during cooking.
It generally yields less sticky, fluffier results, making it practical for side dishes and larger quantities of food preparation.
How to cook perfect rice?
Although each type of rice requires different preparation, there are some basic rules to follow.
Choose the right variety: Always use rice that matches the dish.
Check the packaging: The water ratio and cooking time can vary by type.
Rinse if necessary: Rice intended for fluffy side dishes is usually worth rinsing, but do not remove the surface starch for risotto rice.
Do not stir constantly: For most traditional rice types, frequent stirring is not necessary.
Let it rest: After cooking, let it rest covered for a few minutes, then fluff with a fork if you want fluffy rice.
Summary
The secret to the perfect rice dish starts at the grocery store. Choosing the right type of rice is just as important as the correct cooking technique.
For fluffy side dishes, choose long-grain rice or basmati; for Asian dishes, try jasmine rice; for creamy risotto, use arborio or carnaroli; and for sushi, use Japanese short-grain rice.
By understanding the properties of different rice varieties, you can much more easily prepare dishes where the texture and flavor of the rice perfectly match the dish.
