If you’re overwhelmed by the number of non-milk milks at the grocery store, envision the rice aisle, with its impenetrable wall of bags and boxes. And just think, you’re only glimpsing a fraction of what’s available: There are over 40,000 varieties of rice on the planet. 40,000!
The good news is that with a fairly rudimentary understanding of how rice is classified, you can pick the type of rice that’s right for the job and make a pot of whatever type you chose. (Just follow this method.)
Rice is broadly divided into three categories based on grain length—long, medium, and short. The length of the grain is indicative of the texture of the cooked rice and, consequently, its traditional preparation and use. Since the packaging will often specify the length, all you have to do is remember what it’s used for. Let’s get to it!
The three main types of rice
Long-Grain Rice
For: dry, distinct grains; examples: basmati, jasmine
Long-grain rice is made for pilaf.
Photo by Chelsie Craig, Food Styling by Yekaterina BoytsovaLong-grain rice has a length that’s three to five times its width. (Long boi.) One of the most prized long-grain rices is the intensely aromatic basmati, which was traditionally grown in the foothills of the Himalayas. It’s slim, with an elegant curve, and can triple in length when cooked. Aside from basmati, American-grown Carolina Gold and jasmine rice, cultivated primarily in Southeast Asia, also fall into this bucket.
While the various types of long-grain rice differ in texture and aroma (jasmine rice, for example, is gummier than basmati, with a greener, grassier fragrance), they are all relatively low in starch content. That means that, when prepared with care (rinse it please!), they should come out light and dry, with distinct grains, making it the best choice for pilaf, biryani, mujadara, tachin—essentially, any place where the goal is individual, discrete grains that won’t stick to your utensil or hands.
Short-Grain Rice
For: sticky, starchy clumps; examples: Japanese short-grain, bomba, Chinese black rice, short-grain glutinous rice
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