Popular Rice Varieties
1. Basmati
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Origin: India & Pakistan
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Type: Long-grain aromatic rice
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Features: Very long, slender grains; distinct nutty aroma; fluffy when cooked.
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Used in: Biryani, pilaf, and Persian dishes.
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Variants:
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White Basmati: Milled and polished
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Brown Basmati: Whole grain
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Aged Basmati: More aromatic and non-sticky
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2. Sella Basmati (Parboiled Basmati)
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Origin: Mainly India
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Type: Long-grain, parboiled rice
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Features: Golden color when raw, firmer texture, less sticky, doesn’t break easily when cooked.
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Used in: Bulk cooking, hotels, export markets
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Popular for: Its high elongation and easy storage
3. Japonica
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Origin: Japan, Korea, Taiwan
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Type: Short to medium-grain
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Features: Sticky, soft texture when cooked; rounder grains
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Used in: Sushi, rice balls, bento meals
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Also known as: Sushi rice or Japanese short-grain rice
4. Jasmine
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Origin: Thailand
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Type: Long-grain aromatic rice (Indica type)
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Features: Soft, slightly sticky, floral aroma
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Used in: Thai, Vietnamese, and Southeast Asian cuisine
5. Glutinous (Sticky) Rice
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Origin: Laos, Thailand, parts of China
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Type: Short-grain, opaque rice
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Features: Very sticky when cooked (despite the name, gluten-free)
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Used in: Desserts, dumplings, and sticky rice dishes
6. Calrose
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Origin: California, USA
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Type: Medium-grain Japonica
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Features: Slightly sticky, mild flavor
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Used in: Sushi (in the West), Mediterranean-style rice, food service