Guide: Choosing the Best Rice for Every Dish

Rice is a global staple with thousands of varieties—knowing which rice complements a dish is a quick way to improve your weekly cooking. This guide covers the common types and practical cooking tips to ensure consistent results.

Long-grain (jasmine, basmati)

Long-grain rices are prized for fluffy, separate grains. Basmati has a nutty, floral aroma; jasmine is softer and slightly sticky. Use basmati for pilafs and biryanis, jasmine for Southeast Asian curries and stir-fries.

Short-grain (sushi rice, Arborio)

Short-grain rices tend to be sticky due to higher amylopectin content. Sushi rice is essential for maki and nigiri. Arborio, while short-grain, releases starch and is ideal for creamy risotto.

Medium-grain

Balancing moisture and separation, medium-grain rice works well in paella and many Mediterranean dishes where a slightly creamy texture is desirable but not as gluey as short-grain sushi rice.

Specialty & heirloom rices

Black rice (for color and antioxidants), red rice (nutty and chewy), and wild rice (not true rice but a grain-like aquatic grass) offer unique textures and flavors—use them for salads, bowls, and novelty side dishes.

Cooking fundamentals

• Rinse: Rinsing removes excess surface starch—important for fluffy long-grain rice.
• Water ratios: Long-grain jasmine often uses 1:1.25–1.5 rice-to-water; basmati 1:1.5; brown rice 1:2 to 1:2.25 depending on age and variety.
• Rest time: Let rice rest with the lid on for 10 minutes after cooking to redistribute steam for even texture.

Technique highlights

For risotto, use short, medium-grain rice and add warm stock gradually while stirring to coax starch. For pilaf, toast rice briefly in fat before adding liquid to keep grains separate and infuse flavor.

Flavor-building

Use aromatics (bay leaves, cardamom, cinnamon, toasted spices) and replace part of the cooking water with broth to impart savory depth. Finish with butter or olive oil for sheen and richness.

Storing and reheating

Cooked rice keeps 3–4 days refrigerated; cool quickly and store in airtight containers. Reheat with a sprinkle of water and cover to re-steam, or use a microwave-safe lid to trap steam.

Tips for picky eaters

If texture is an issue, try slightly lowering the water ratio for firmer grains, or serve rice under a saucy topping that complements texture differences rather than highlighting them.

Final thought

Choosing the right rice comes down to matching texture to dish—fluffy long-grain for pilafs, sticky short-grain for sushi, and absorbent risotto rice for creamy preparations. Keep a few varieties in your pantry and you’ll be set for almost any recipe.