There are no hard and fast rules for which type of U.S. grown rice to use in any particular recipe; it’s simply a matter of personal preference. Here’s a quick guide to the many types of U.S.-grown rice with endless menu possibilities!
Long grain rice
Long grain rice has a long, slender kernel three to four times longer than its width. Due to their starch composition, cooked grains are lighter, fluffier and more separated than medium or short grain rice. Long grain rice works well in such dishes as pilaf, stir-fry, salad, soup and Southern favourites like jambalaya and gumbo.
Medium grain rice
Medium grain rice has a shorter, wider kernel than long grain rice, two to three times longer than its width. Cooked grains are moist and tender, with a tendency to cling together. Medium grain rice is a good choice for dishes that have a creamier consistency, such as risotto or rice pudding, as well as sushi and other Asian dishes.
Short grain rice
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and somewhat chewy, with a slight springiness to the bite. Like medium grain rice, short grain rice is a good choice for creamier consistency dishes as well as Asian dishes.
Brown rice has the outer hull removed but still retains the nutrient-dense bran layers that give it a tan colour, chewy texture and nutty flavour. Brown rice is a 100% whole grain, rich in minerals and vitamins, especially the B-complex group.
White rice (regular-milled) has the outer husk and bran layers removed. Most U.S. white rice is enriched with thiamin, niacin and iron and fortified with folic acid to restore nutrients lost during processing.
Jasmine is an aromatic long grain rice with a distinctive aroma and flavour. Cooked grains are soft, moist and cling together.
Like jasmine, basmati is an aromatic long grain rice with its own distinctive aroma and flavour. The cooked grains are long, separate and fluffy.
Arborio is a medium grain rice with a characteristic white dot at the centre of the grain. Primarily used in risotto, this rice develops a creamy texture and has an exceptional ability to absorb flavours.
Wild rice is a 100% whole grain, semi-aquatic grass native to North America. It is a good source of complex carbohydrates and protein. Cooked grains have a nutty flavour and chewy texture, perfect for mixing with white or brown rice.