Have you been eating boring rice your whole life? Many people gravitate to plain white rice out of habit or convenience, but the world of rice is vast and exciting. As a chef and rice cooker enthusiast, I have explored numerous varieties that can transform your meals. Why settle for white rice when you can choose a grain specifically suited to your dish? For instance, I would never use jasmine rice for musubi when Tamanishiki offers the perfect stickiness, nor would I use Tamanishiki for a vinegary adobo sauce when fragrant Thai Hom Mali is ideal.
Seven Rice Varieties to Try
There are thousands of rice varieties worldwide, each with unique flavor, grain length, and nutritional profiles. Here are seven of my favorites, with cooking tips where relevant.
Nutty and Flavorful: Jasberry Organic Superfood Rice
Jasberry rice is a pantry staple. It is organic, grown by smallholder farmers in northern Thailand, and packed with antioxidants. It requires no rinsing and cooks easily. Use the brown rice function on your cooker, or a mixed rice setting when blending with white sushi rice for musubi.
Precious and Fragrant: Lotus Foods Organic Jade Pearl Rice
This short-grain rice resembles tiny pearls, with a sticky, lightly sweet texture perfect for sushi. Infused with bamboo extract, it has a pale green color. Do not rinse before cooking to retain the color. Fluff gently with a rice paddle after cooking.
Sticky and Glossy: Tamanishiki Super Premium Short Grain Rice
Ideal for rice balls and musubi, Tamanishiki is a hybrid of Koshihikari and Yumegokochi varieties. It is glossy, sticky, and soft. Use a 1:1.5 rice-to-water ratio.
Variegated Grains: Blue Moon Acres Brown Rice
Grown in New Jersey using regenerative Korean natural farming, this long-grain brown rice has an oatmeal-like aroma and non-uniform grains for rustic texture. Cook on the brown rice function, adding extra water if needed.
Very Nutritious: Gaba Rice Sprouted Koshihikari Brown Rice
Germinated brown rice is easier to digest and rich in gamma-aminobutyric acid (Gaba). It cooks up sweet and sticky. High-tech cookers have a Gaba function; otherwise, soak at room temperature for 2-3 days, changing water every 8-12 hours.
Vietnam's King: Gao Ngon Nhat ST25 Vietnamese Rice
ST25 has a pandan aroma and firm, chewy grains with higher protein. Use a 1:1 rice-to-water ratio and cook on the white rice setting. Fluff when done.
Thailand's Fragrant Queen: Four Elephants Organic Premium Thai Hom Mali Jasmine Rice
This premium jasmine rice is soft, slightly sticky, and fluffy, with floral notes. It absorbs sauces well. Use a 1:1 ratio. Excellent for desserts like mango sticky rice or rice pudding.
These varieties offer diverse textures and flavors, elevating everyday meals. Experiment with them to discover new favorites.
