Have you ever seen pink rice? What about black, red or multicolored varieties? There’s a whole world of rice out there beyond just white and brown, and we at Snuk want you to taste that rainbow of rice. The global staple comes in all sorts of colors and shapes from long and pointy to short and plump or cracked into broken pieces. Some grains are prized for their fluffy texture and distinct grains while others are adored because they stick together due to their starch content alone. Aromatic rice perfumes dishes from Asia and the Middle East and plays an important role in traditional dishes of these cuisines. If you’re ready to branch out from just white and brown or short and long grains, read on for some of our favorite varieties of rice from around the world.

What’s the Difference between White and Brown Rice?

White rice has the bran, the outer husk containing dietary fiber and fatty acids, and the germ, the seed which holds many nutrients, removed so that only the white, starchy part remains. Brown rice retains the bran and germ which give it more nutrients and flavor, two things we are always looking for in our products.

These are only a few different kinds of rice we love at Snuk, but they can help you start to explore the global staple and bring dishes from all over the world into your home kitchen.

Basmati Rice

Basmati rice has the longest grains around and, when cooked properly, is light and fluffy with distinct, separated grains. Rinsing the rice under water before cooking will remove excess starch and prevent the grains from sticking, but never soak basmati as it is specially dried and aged to improve its flavor and consistency. Basmati is grown in the Himalayas, India and Pakistan and is essential for mouthwatering dishes like biryani, pilaf and tahdig as well as Middle Eastern rice preparations. It’s nutty and floral with an enticing aroma we can’t resist. 

For the highest quality, aromatic basmati reach for the Dehradun extra long grain variety with thin, pointy grains and a dependable consistency. This unique Sri Lankan Red Basmati Rice has a texture between white and brown rice and is used to make the traditional coconut rice cake kiribath. If you want to try an extra special variety, pick up some Smoked Basmati Rice, which goes through a special smoking process after harvest but before drying, lending it a tangy, smoky bite that will delight your palate.

Make Roasted Chicken Stuffed with Smoked Basmati Rice

Risotto Rice

At Snuk, we can’t get enough risotto. The most important aspects of a rice for risotto are its ability to retain moisture and its starch content, particularly amylopectin which helps achieve the signature, creamy texture.

The best rice for risotto will also be short- to medium-grain, plump and able to retain its shape when cooked. Because starch is key to making risotto, you should never rinse these types of rice before cooking. 

You might already be familiar with Arborio Rice but you can level up your risotto with Carnaroli Rice, a medium grain rice that remains somewhat firm when cooked but absorbs more liquid and keeps its shape better than arborio. To make risotto as they do in the Veneto region of Italy, use Vialone Nano, a “semi-fino” rice that is both shorter and fatter than carnaroli and very popular with Snuk customers. Once you’ve chosen your rice, try out this recipe for one of our favorite renditions of the dish.

Make Porcini Mushroom Risotto

Sticky Rice

Varieties of sticky rice are grown and favored throughout China, Japan and Southeast Asia. Like rice for risotto, sticky rice has a lot of amylopectin and little to no amylose. Sticky rice is usually steamed because it requires less water to cook and in some places, like Laos and the Snuk test kitchen, it is eaten with your hands. You should always soak uncooked sticky rice before steaming to ensure it cooks evenly. 

A recognizable type is sushi rice, which is short-grain and just sticky enough to hold together for sushi preparations. Another variety of Japanese sticky rice is mochi rice, a short-grain also called pearl, sweet or botan rice, and it’s what you’ll need to make homemade mochi. Sweet glutinous rice, which is not sweet and does not actually contain gluten, is short-grain and is commonly used as a side dish or in desserts. Black sticky rice, which is used in the same ways, is prized for its nutty flavor and the beautiful purple hue it takes on when cooked.

Make Black Sticky Rice Pudding with Coconut Caramel

Colored Rice

As mentioned, brown rice and white rice come from the same grains, white rice is just more processed and refined. You can find brown versions of every variety of rice there is, but there are other shades of rice that retain similar health benefits and make a striking addition to any meal. 

Red rice, like this nutty Himalayan variety, is minimally processed and high in fiber, protein and antioxidants. Black rice was so prized in Ancient China that it was reserved for royalty, which is why it’s known as Emperor’s Black Rice. It has similar health benefits to red rice and is beloved for its fragrance, roasted flavor, chewy texture and beautiful color. 

Pink Madagascar rice is milled to retain most of the bran and, besides being an appealing shade of pink, is known for its hint of sweetness and unexpected scent of cinnamon, cloves and nutmeg. For a blend of colors, try the brown and red combination in West Java Volcano rice grown in the rich volcanic soil of Java.

Make Stuffed Chard Leaves with Saffron Volcano Rice

Paella Rice

Types of rice used in paella and risotto have many similar qualities. Both Calaspara and Bomba rice can absorb three times their volume in liquid, making them perfect for the iconic dish from Spain where they are grown. Bomba rice in particular has a prized ability to absorb flavor without sticking together and breaks open in a way that allows it to expand like an accordion. Whether you opt for the classic Valenciana, mix it up with seafood or even go vegetarian, the rice will absorb every layer of flavor and give you a nice, crispy layer of socarrat. 

Make Chicken and Seafood Paella

Flavored Rice

It’s simple to flavor rice as you cook it, but for an extra special taste on the fly, try these flavored rices. Saffron rice comes infused with paprika, turmeric and saffron for a bold golden color and fragrant, floral flavor. Use it as a side or in a dish like tahdig for a treat. This bamboo infused rice is a white pearled rice flavored with bamboo extract for a unique green color and the delicate flavor of the bamboo fields.

Now that you’ve stocked your cart with rice, it’s time to hit order and plot how you’ll cook them. Check out some of our favorite recipes, includingChicken and Seafood Paella, Persian Shepards Pie, and Indian Rice Pudding Recipe, to get started.

Make Green Bamboo Rice Salad

To learn more about the best rice from around the world, visit this Taste article.