Here's What You Need to Know About Rice (And When to Use Which Kind)

Pick the right rice for dinner tonight.
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Left to right: Short-Grain Brown, Wild Rice Blend, Basmati, Yellow, and Arborio

Short-Grain Brown Rice

Brown rice is less processed than white rice, giving the grain a nutty flavor and more fiber. Since starchy short-grain rice sticks together, you can eat it with chopsticks.

Try this recipe: Miso-Ginger Chicken & Rice

miso ginger chicken rice

Miso-Ginger Chicken & Rice

Wild Rice Blend

Despite its name, wild rice isn’t rice; it’s a grass. The earthy-tasting long black grains have a hearty texture but are hard to grow (and expensive), so they’re often sold mixed with other rices.

Try this recipe: Tuscan Rice Soup

tuscan rice soup

Tuscan Rice Soup

Basmati Rice

This long-grain variety is light and fragrant and holds its shape, making it great for pilaf.

Try this recipe: Middle Eastern Chicken & Rice Platter

Yellow Rice

Store-bought varieties of this Spanish and Cuban staple get their color from spices like turmeric and other ingredients.

Try this recipe: Chorizo Paella

Arborio Rice

The go-to for risotto, arborio rice has short, stout grains that are extra starchy—which gives risotto its creamy texture.

Try this recipe: Creamy Beet & Goat Cheese Risotto

creamy beet goat cheese risotto