All types of rice explained

It may seem deceptively simple, a bowl of rice, but nothing could be further from the truth. It really matters which grain you use, as every country has its own favorite. Which type should you use for which dish?

The biggest distinction in rice is between long-grain and short-grain. Long-grain includes pandan rice and basmati rice. Short-grain rice is widely eaten in Japan and is often sold as sushi rice. Short-grain rice is also commonly eaten in Korea and Taiwan.

Pandan rice

Another name for pandan rice is jasmine rice or jasmine rice; packaging may vary, but it is all the same. Pandan rice is a long-grain, aromatic rice that is widely eaten in countries such as China, Indonesia, and Thailand. If you are looking for an all-round grain for everyday dishes, this is our absolute favorite. When cooked properly, it is just sticky enough to eat with chopsticks, though you can of course always use a spoon.

Basmati rice
Basmati rice is mainly used in Indian cuisine. The grain is much drier than pandan rice and is therefore not easy to eat with chopsticks. Its drier texture makes it perfect for biryani (an Indian dish in which rice is slowly cooked with meat and spices). It is also an excellent side for Indian meals.

Japanese rice
In Japan, short-grain rice is eaten, similar in shape to risotto rice. Japanese rice is much stickier than long-grain rice and also requires less water when cooking (more on that later). Its slightly sticky texture makes it perfect for sushi or onigiri, but also as a side dish for Japanese meals. Taiwanese and Korean cuisines also prefer short-grain rice over long-grain.

Glutinous rice
In Northern Thailand, Laos, and parts of China, glutinous rice is widely eaten. This variety is extremely sticky and cannot be cooked in the same way as other types of rice. It must first be soaked in water for several hours and then steamed. It takes a bit longer, but the result is worth it. Perfect as a side dish for larb (a Laotian salad with minced meat and fresh herbs), or as the star of Thai mango sticky rice, served with mango and sweet coconut milk.

Cooking

The easiest way to cook rice is in a rice cooker, but you can also achieve great results in a pot. Always rinse the rice before cooking. Rinse it several times (usually three) in a bowl of water until the water runs clear. Measure the rice in a cup and add 1.5 times as much water as rice for pandan and basmati. For Japanese rice, add 1.25 times as much water. Bring the water to a boil with the lid on the pan, lower the heat, and let it cook for about 15 minutes. It is done when all the water has evaporated. Turn off the heat and let it sit for 10 minutes with the lid on before serving.