Types of Rice You’ll Actually Like (and How to Use Them Right)

Rice might seem simple, but it’s a whole world once you start looking at types, starch levels, and best uses. Here’s what I’ve learned from years of recipe testing – and from my dad, who had his own sweet little twist on how to enjoy a hot bowl of rice (I’ll get to that later!).

Let’s break this down in the easiest, most usable way possible.

9 types of rice in bowls. Jasmine, batsmati, wild, regular, brown, forbidden, red, arborio and sushi rice.

Long Grain Rice

This is the most common and what most people reach for when they think “rice.”

Basmati: Fragrant, fluffy, and perfect for soaking up sauces. The grain is long and sort of skinny, and it’s a staple in Indian and Middle Eastern cooking and stays separated after cooking because of the low starch content. I love using this in my Turmeric Rice Recipe – the grains turn golden and soak up the flavor without getting sticky.

Jasmine: Softer than basmati, with a subtle floral aroma and slightly sticky texture. It’s great with Thai dishes and stir-fries. If I’m making my Ninja Foodi Rice recipe, I use my pressure cooker because it’s so easy. I usually just toss in – easy, fast, and it turns out just right every time. (Photo idea: close-up of cooked jasmine rice in a Ninja Foodi inner pot with a wooden spoon.)

Brown Rice: Basically white rice that hasn’t been stripped of its outer layer. More fiber, more chew. I use it in heartier dishes or when I want to feel extra healthy. Just remember – it takes longer to cook.

Medium and Short Grain Rice

These are starchier and stickier – great when you want a soft texture or something creamy.

Arborio: The queen of dessert and risotto rice. It’s high in starch, plump, and creamy. I’ve used this for Instant Pot Creamy Rice Pudding (with raisins!) recipe, and the texture is everything you want – rich and comforting.

Instant Pot creamy rice pudding in a glass bowl with a spoon on the right. — Instant Pot Creamy Rice Pudding

Sushi Rice: Also short grain, sticky, and slightly sweet. If you’ve ever tried to make sushi at home, you know how crucial this texture is. Not just for sushi – it also works in rice balls or as a side when you want that “stick”.

3 sushi servings with black sesame seeds on the outside of the rice.

Specialty Rices

These are a little fancier or lesser-known, but they each have their place.

Wild Rice: Fun fact: it’s technically a grass. Chewy, nutty, and looks beautiful in grain bowls. It’s my absolute favorite type of rice, and it’s nice mixed with with brown rice or quinoa for texture contrast. (Photo idea: cooked wild rice blend in a rustic bowl.)
Red Rice: This one’s a bit of a hidden gem. Red rice has a beautiful rust-colored bran and a nutty, earthy flavor. It’s got more chew than white rice, but not as much as wild rice—kind of the best of both worlds. It’s higher in fiber and antioxidants due to that reddish pigment, and it pairs really well with roasted veggies or anything with a bold sauce. I’ve used it in grain bowls and it’s always a nice change from regular white rice.

Red rice in a wooden spoon on a wooden background. — Uncooked Red Rice.

Black Rice: Sometimes called forbidden rice. It turns deep purple when cooked and is rich in antioxidants. I’ve only had this as a dessert rice with mango slices. It was DIVINE.

Cooked black rice in a white bowl with a striped napkin on the right. — Cooked Black Rice.

Rice As A Side And As A Main Dish

My 4-Ingredient Stick of Butter Rice Recipe is the perfect example as a side dish. It’s just white long grain rice baked with butter, onion soup mix, and broth -simple pantry stuff – but it comes out golden, rich, and so full of flavor it could pass as a main dish on its own.

My Foodi Mushroom Rice Recipe does something similar, but with earthy mushrooms and herbs that turn basic rice into a weeknight winner.

Now, rice isn’t just a sidekick. Depending on how you prepare it, it can totally hold its own as the main event. Toss it into a stir fry with veggies and your favorite protein, bake it into a cheesy casserole, or let it soak up flavor in something cozy like my Slow Cooker Cheesy Chicken Risotto.

Sweet Rice Memories

I can’t talk about rice without talking about how my dad loves to eat it. He takes hot, plain white rice, melts a bit of butter on top, and sprinkles it with sugar. That’s it. It sounds simple, but it’s the coziest thing ever – especially if you grew up with it!

I’m not even sure if it’s a Dutch thing or just a Dad thing, but it’s one of those comforting food memories that sticks.

Choosing The Right Rice

Different types of rice have different textures, flavors, and best uses – so don’t stress if you don’t know them all off by heart. Just start with what you like!

If you’re cooking in a pressure cooker, jasmine or basmati work great. Want to bake a buttery rice casserole? Go for regular long grain white. Making something cozy or creamy? Pull out the arborio.

And hey—if all else fails, add some butter and sugar and channel my dad.

Free Cheat Sheet Rice Printable

Here’s a handy rice chart you can print off and stick on your fridge or tuck into a cookbook- perfect for quick reference when you’re wondering which rice to use!

Thanks so much for stopping by the blog! I hope this little deep dive into the types of rice was helpful – and maybe even gave you a few new ideas for what to try next in the kitchen.

Whether you’re whipping up something cozy like my stick of butter rice or going bold with turmeric or wild rice, there’s a rice for every mood.

Don’t forget to grab the printable rice cheat sheet to keep handy in your kitchen, and if you’ve got a favorite rice recipe or memory (like my dad’s butter and sugar version!), I’d love to hear about it in the comments. Happy cooking!

~Joanne