Oatmeal Farm Network | Rices Varieties

African Rice
The species *Oryza glaberrima*, native to West Africa; distinct from the Asian species and valued for its hardiness and nutty flavor.

Aromatic Rice
A classification for rice varieties (like Basmati and Jasmine) that contain natural aromatic compounds, defining a major flavor category.

Black (forbidden) Rice
Whole-grain pigmented rice that cooks to a deep purple, known for its nutty flavor and chewy texture, and high in antioxidants.

Broken Rice
Fragments of rice kernels broken during the milling process; often used in traditional recipes or as feed/fillers due to lower cost.

Brown Rice
Whole-grain rice with the husk removed but the bran layer intact, giving it a chewy texture and nutty flavor, requiring a longer cook time.

Calasparra Rice
A Spanish short-grain rice with D.O. status, known for its ability to absorb large amounts of liquid; ideal for paella.

Camargue Red Rice
A red-colored, short-grain rice cultivated in the Camargue region of southern France.

Cargo Rice
The name given to brown or red rice when sold as unpolished, whole-grain rice in Asian markets.

Carnaroli
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara, and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content.

Carnaroli (Semintegrale)
Semi-whole grain Carnaroli rice, retaining partial bran for added fiber and a nuttier flavor.

Carolina Gold Rice
A historic heirloom long-grain rice from the Southern US, known for its superb, nutty flavor.

Della Rice
A fragrant, long-grain Italian rice with a mild aroma, often used as a substitute for Basmati.

Doongara Rice
A long-grain Australian cultivar known for its low GI (Glycemic Index) properties.

Gallo Rice
A commercial brand of Italian medium-grain rice, commonly used for everyday risotto.

Gange Rice
An Italian medium-grain rice known for its use in pilafs and dishes where grains must remain separate.

Gingezan Rice
A Japanese short-grain rice cultivar known for its high starch content.

Glutinous Rice
Sticky rice (*Oryza sativa var. glutinosa*) with high amylopectin content, resulting in a sticky, cohesive texture when cooked; often used in Asian desserts and sweets.

Instant Rice
Fully cooked and dried rice that requires only rehydration (boiling water) to prepare; valued for convenience.

Kalijira Rice
A tiny, aromatic long-grain rice from Bangladesh, often called "Baby Basmati."

Khao Dawk Mali 105 Rice
The primary cultivar of Thai Jasmine rice, protected by geographical indication.

Khao Niao
The common Thai name for glutinous or sticky rice, a staple of Lao and Northern Thai cuisine.

Koshihikari
Koshihikari is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States.

Kosho Rice
A general term for Japanese-style short and medium-grain rices, emphasizing their use for sushi.

Lencino Rice
A traditional Italian medium-grain variety used for risotto, known for its high resistance to overcooking.

Long Grain Rice
Long, slender kernels that remain separate and fluffy after cooking, making it ideal for pilafs and side dishes.

Loto Rice
An Italian medium-grain rice used as a general cooking rice, known for good absorption.

Maltese Rice
A traditional short-grain rice known for its use in Maltese baked dishes and soups.

Maratelli Rice
An Italian medium-grain rice with high starch content, excellent for traditional risotto.

Matta Rice (Kerala Red)
A coarse, reddish-brown rice from Kerala, India, known for its distinct, earthy flavor.

Medium Grain Rice
Kernels slightly shorter and wider than long grain, becoming moist and tender when cooked (e.g., used for paella or risotto base).

Mochi Rice
A specific Japanese glutinous short-grain rice that is pounded to make the sweet paste Mochi.

Nishiki Rice
A widely sold, high-quality medium-grain rice often used in Japanese-style cooking for its sticky texture.

Paddy Rice
Unmilled rice (or rough rice) that retains its protective husk; used as an ingredient stage for specialized preparations (not typically consumed, but a raw ingredient form).

Parboiled Rice
Rice that has been partially boiled in the husk, which transfers nutrients to the kernel, resulting in a firmer, separate grain.

Patna Rice
A classic, long-grain Indian rice known for its fine texture and distinct aroma.

Pokkali Rice
A traditional, saline-tolerant rice cultivar from Kerala, India, valued for its unique taste.

Red Rice
Whole-grain pigmented rice with a reddish bran layer, known for its high fiber content and nutty flavor.

Ribe Rice
A long-grain Italian rice variety, often used for parboiling.

Ribe Rice (White)
The white, milled version of Ribe rice.

Rice
A cereal grain, the seed of the grass species Oryza sativa.

Roma Rice
An Italian fine rice, similar to Arborio but with a slightly less firm texture.

S. Andrea Rice
An Italian fine rice (similar to Arborio) that is often used for risotto.

Selenio Rice
An Italian medium-grain rice variety, often used as a substitute for Japanese short-grain rice in sushi.

Short Grain Rice
Small, plump kernels that become soft and sticky when cooked due to high starch content, ideal for sushi and rice pudding.

Sushi Rice
A short-grain Japanese rice seasoned with vinegar, salt, and sugar, used for making sushi.

Sweet Rice
A common synonym for Glutinous Rice, but also describes high-starch short-grain rice.

Tamaki Gold Rice
A highly-regarded, premium Japanese-style short-grain rice, known for its shiny white color and perfect sticky texture.

Tamanishiki Rice
A hybrid Japanese short-grain rice known for a particularly smooth and sweet flavor.

Texmati
A brand of aromatic rice, a hybrid of Basmati and American long-grain rice.

Texmati Rice
An American hybrid of Basmati and American long-grain rice, combining aroma with high yield.

Valencia Rice
A medium-grain rice (*Oryza sativa*) known for its ability to absorb liquid, traditionally used in Paella.

Vialone Nano
Vialone Nano is an Italian semifino (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern province of Verona, in Veneto. Vialone Nano is a cultivar of the Japonica group of varieties of Oryza sativa.

Wehani Rice
An aromatic, mahogany-colored long-grain rice, known for its rich, complex aroma.

White Rice
Milled rice with the husk, bran, and germ removed, resulting in a soft texture and mild flavor; the most common commercially sold rice.

Wild Rice
The seeds of an aquatic grass (*Zizania* genus) with a chewy outer sheath and tender interior, known for its smoky, nutty, earthy flavor.

Rices Ingredient Types