Pick the right rice for dinner tonight.

Left to right: Short-Grain Brown, Wild Rice Blend, Basmati, Yellow, and Arborio
| Credit: Photography by Christina Holmes

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.

miso ginger chicken rice
a href="https://www.rachaelraymag.com/recipe/miso-ginger-chicken-rice"Miso-Ginger Chicken & Rice/a
| Credit: Photography by Christina Holmes

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
a href="https://www.rachaelraymag.com/recipe/tuscan-rice-soup"Tuscan Rice Soup/a
| Credit: Photography by Christina Holmes

Basmati Rice

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

middle eastern chicken and rice platter
a href="https://www.rachaelraymag.com/recipe/middle-eastern-chicken-and-rice-platter"Middle Eastern Chicken & Rice Platter/a

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

chicken chorizo paella
a href="https://www.rachaelraymag.com/recipe/chorizo-paella"Chorizo Paella/a

Arborio Rice

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

creamy beet goat cheese risotto