Types of Rice: The Complete Grain Guide (2026)
There are over 40,000 varieties of rice. Here are the 15 types you'll actually encounter in the grocery store — and exactly how to cook each one in a rice cooker.
Walk into any Asian grocery store and you’ll find dozens of rice varieties. Even typical supermarkets now stock 8-12 types. Knowing what you’re looking at — and how to cook each one — is the difference between good rice and great rice.
Grainy says: “Most people eat exactly one type of rice their entire lives and call themselves rice people. Open the door. Each variety is a completely different ingredient.”
Long Grain Rice
Long grain rice is 4-5x longer than it is wide. The high amylose starch content makes it dry and fluffy when cooked, with grains that stay separate.
Jasmine Rice (Thai Fragrant Rice)
- Origin: Thailand
- Flavor: Floral, slightly sweet — the aroma is from 2-acetyl-1-pyrroline (the same compound in pandan leaves)
- Texture: Slightly sticky for long grain, moist and tender
- Best for: Thai dishes, Asian-American staples, everyday cooking
- Rice cooker ratio: 1 : 1 (jasmine absorbs water fast)
- Good in: Cilantro Lime Rice, Mexican Rice
Basmati Rice (Indian Long Grain)
- Origin: India and Pakistan (Himalayan foothills)
- Flavor: Nutty, earthy, distinctly aromatic
- Texture: Long, dry, separate grains that elongate during cooking
- Best for: Indian curries, biryani, pilaf, Middle Eastern dishes
- Rice cooker ratio: 1 : 1.25 (basmati needs slightly more water)
- Pro tip: Soak 30 minutes before cooking for maximum grain elongation
American Long Grain White Rice
- Origin: Southern US, Arkansas, and Louisiana
- Flavor: Neutral
- Texture: Very dry and separate
- Best for: Pilaf, fried rice, jambalaya, general purpose
- Rice cooker ratio: 1 : 1
Short Grain Rice
Short grain rice is nearly round, with much higher amylopectin content — the starch that creates stickiness. Grains cling together when cooked.
Sushi Rice (Japonica: Koshihikari, Akitakomachi)
- Origin: Japan
- Flavor: Subtle, slightly sweet and savory
- Texture: Sticky, tender, holds shape when pressed
- Best for: Sushi, onigiri, rice bowls (donburi), Japanese side dishes
- Rice cooker ratio: 1 : 1.1 (plus 2 tbsp seasoned rice vinegar mixed in after cooking)
- Guide: Perfect Sushi Rice in a Rice Cooker →
Arborio Rice
- Origin: Po Valley, Italy
- Flavor: Creamy, starchy
- Texture: Very high amylopectin; becomes ultra-creamy when stirred
- Best for: Risotto (stove-recommended; risotto requires constant stirring that a rice cooker can’t provide)
- Rice cooker use: Porridge/congee mode works passably for a no-stir risotto
Glutinous / Sticky Rice (Sweet Rice)
- Origin: Southeast and East Asia
- Flavor: Neutral
- Texture: Intensely sticky and chewy; translucent when cooked
- Best for: Mango sticky rice, zongzi, mochi base, Korean rice cakes
- Guide: How to Make Sticky Rice in a Rice Cooker →
- Important: Must soak 4-8 hours before cooking in a rice cooker
Brown Rice (Whole Grain)
Brown rice is any white rice with the bran and germ layers intact — only the inedible husk has been removed. Any variety (jasmine, basmati, short grain) can be brown rice.
- Nutrition: Higher in fiber, B vitamins (B1, B3, B6), magnesium, and phosphorus vs. white rice
- Cooking: Requires more water and longer cook time — always use Brown Rice setting
- Rice cooker ratio: 1 : 2 (approximately)
- Cook time: 55-70 minutes vs. 35-45 for white rice
- Pro tip: A pressure IH cooker (Cuckoo or Zojirushi NP-NWC) produces dramatically better brown rice than standard fuzzy logic models
- Guide: Best Rice Cooker for Brown Rice →
Specialty & Heirloom Rice
Black Rice (Forbidden Rice)
- Origin: China
- Flavor: Nutty, earthy, slightly sweet with a deep purple-black color
- Nutrition: Highest antioxidant content of any rice variety — the anthocyanins that make it purple are the same as blueberries
- Cook time: 45-50 min; use Brown Rice setting
- Rice cooker ratio: 1 : 1.75
Red Rice
- Origin: Camargue (France), Bhutan, Sri Lanka
- Flavor: Earthy, nutty, slightly chewy
- Nutrition: Similar to brown rice; high in antioxidants from red bran pigments
- Cook time: 40-50 min on Brown Rice setting
- Rice cooker ratio: 1 : 2
Wild Rice (Not Actually Rice)
- Origin: North American Great Lakes region
- Botanical: Technically the seed of an aquatic grass, not a true rice
- Flavor: Very nutty and earthy — much bolder than any true rice
- Texture: Chewy, with a firm bite; kernels split when fully cooked
- Rice cooker ratio: 1 : 2.5-3
- Cook time: 50-60 min; use Brown Rice or extended cook setting
Rice Cooker Settings at a Glance
| Rice Type | Rice Cooker Setting | Water Ratio | Cook Time |
|---|---|---|---|
| White (long grain) | White Rice | 1:1 | 35-45 min |
| Jasmine | White Rice | 1:1 | 35-40 min |
| Basmati | White Rice | 1:1.25 | 40-45 min |
| Sushi/Japanese | Sushi or White | 1:1.1 | 35-45 min |
| Glutinous | Glutinous/Sushi | 1:0.8 (post-soak) | 25-30 min |
| Brown (any variety) | Brown Rice | 1:2 | 55-70 min |
| Black Rice | Brown Rice | 1:1.75 | 45-50 min |
| Red Rice | Brown Rice | 1:2 | 45-50 min |
| Wild Rice | Brown Rice | 1:2.5 | 50-60 min |
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Frequently Asked Questions
What's the difference between long grain and short grain rice?
Long grain rice (basmati, jasmine) has a higher amylose starch content, cooking up dry and separate. Short grain rice (sushi rice, arborio) has more amylopectin, cooking up sticky and clumped. Medium grain falls in between.
Is basmati or jasmine rice healthier?
Nutritionally similar — both are refined white rice with comparable calories (about 200 per cooked cup). Basmati has a slightly lower glycemic index. Brown versions of both are nutritionally superior to white, with more fiber, B vitamins, and minerals.
What is the healthiest type of rice?
Black rice (forbidden rice) has the highest antioxidant levels of any rice variety. Brown rice of any variety is significantly more nutritious than white rice due to the intact bran layer. Wild rice (technically a grass seed) is the highest in protein.
Can I cook all types of rice in a rice cooker?
Yes, though wild rice and black rice may require an extended cook cycle or the Brown Rice setting. Most premium fuzzy logic cookers handle all grain types. Basic one-button cookers work best with standard white rice.