Rice
Rice covers a wide family of grains grouped on this page by shared pantry role: starchy short/medium-grain arborio for creamy risotto, aromatic long-grain basmati and jasmine for fluffy separate grains, everyday long-grain white and brown rice, and wild rice -- which is technically a different aquatic grass seed entirely, but grouped here since it fills the same pantry role.
How to buy
Look for dry, free-flowing grains with no clumping, moisture, or off smell, and check the proportion of broken grains -- more broken grains means lower quality and a mushier cook. Choose the variety suited to the dish: arborio for risotto, basmati for biryani and pilaf, jasmine for Thai and Vietnamese dishes, brown for a nuttier whole-grain option, and wild rice for pilafs and stuffing.
How to store
Keep in an airtight container in a cool, dry pantry. White rice keeps well for one to two years. Brown rice contains more oil in its bran and goes rancid faster -- refrigerate or freeze it for longer storage, or use within a few months at room temperature. Cooked rice should be cooled and refrigerated promptly and used within 4-6 days; reheat it thoroughly, since rice left too long at room temperature can harbor bacteria.
Culinary profile
- Flavor
- Arborio is mild and mostly absorbs the flavor of broth or wine rather than contributing its own. Basmati is nutty and floral. Jasmine is subtly sweet with a floral, almost popcorn-like aroma. Brown rice is earthier and more pronounced. Wild rice is robust, nutty, and slightly smoky.
- Texture
- Arborio turns creamy and starchy when stirred, with a slight bite at the core. Basmati and jasmine cook up light and fluffy with distinct, separate grains. Brown rice is chewier and denser due to its intact bran. Wild rice is chewy and slightly crunchy, with grains that split open when fully cooked.
- Aroma
- Basmati and jasmine are prized specifically for their aroma -- basmati's name means 'fragrant,' and jasmine has a natural, popcorn-like scent. Arborio and brown rice are comparatively neutral and earthy. Wild rice has a toasty, smoky aroma.
How to prepare
- Steamed (absorption method) — Simmered in a measured amount of water until fully absorbed and tender.
- Pilaf — Grains toasted in fat before simmering in broth, for extra flavor and separate grains.
- Risotto — Stirred constantly while hot broth is added gradually, building a creamy texture.
- Fried rice — Day-old cold rice stir-fried hot and fast, which keeps the grains from clumping.
Classic dishes
American
- Rice pudding — Rice simmered slowly in milk and sugar until thick and creamy.
Italian
- Risotto alla Milanese — Arborio rice cooked creamy with saffron and parmesan.
Mexican
- Arroz rojo (Mexican red rice) — Rice toasted and simmered with tomato, onion, and garlic.
Chinese
- Chinese fried rice — Cold cooked rice stir-fried with egg, vegetables, and soy sauce.
- Congee — Rice simmered low and slow with plenty of water into a soft porridge.
Japanese
- Sushi rice (shari) — Short-grain rice seasoned with vinegar, sugar, and salt for sushi.
- Donburi — A rice bowl topped with meat, egg, or vegetables in a savory sauce.
Indian
- Biryani — Basmati rice layered with spiced meat or vegetables and slow-cooked together.
- Pulao — Rice gently spiced and cooked with vegetables or meat in one pot.
Thai
- Khao pad (Thai fried rice) — Jasmine rice stir-fried with egg, aromatics, and a protein.
- Thai jasmine rice with curry — Steamed jasmine rice served alongside a rich coconut curry.
Greek
- Spanakorizo (spinach rice) — Rice simmered with spinach, dill, and lemon.
Korean
- Bibimbap — Rice topped with assorted vegetables, egg, and chili paste, mixed together.
Vietnamese
- Com tam (broken rice) — Broken rice grains served with grilled meat and pickled vegetables.
Spanish
- Paella — A wide, shallow pan of rice cooked with saffron, seafood, or meat.
Middle Eastern
- Saffron rice pilaf — Rice cooked with saffron and butter for a fragrant, golden side.
Cajun & Creole
- Jambalaya — Rice cooked with meat, seafood, and the holy trinity of aromatics.
Caribbean
- Rice and peas — Rice cooked with coconut milk and pigeon peas or kidney beans.