Credits: Unsplash
Credits: Unsplash
This long-grain rice with a distinctive aroma and fluffy texture is commonly used in Indian, Middle Eastern, and Persian cuisines.
Credits: Unsplash
This long-grain rice with a fragrant aroma has a slightly sticky texture when cooked and is popular in Southeast Asian cuisine.
This short-grain rice is known for its high starch content, which gives it a creamy texture when cooked.
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This variety of rice is nutrient-rich with a chewy texture and nutty flavour. It retains the bran layer, germ, and endosperm, providing more fibre and nutrients compared to white rice.
Credits: Canva
This long, slender grain of rice has a chewy texture and earthy flavour. It is often mixed with other rice or used in salads and side dishes.
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This short-grain rice is used in Japanese cuisine, especially for making sushi. It is sticky when cooked, helping the rice grains adhere to each other.
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Black rice has a deep purple-black colour and a slightly sweet, nutty flavour. It is rich in antioxidants and nutrients.
Credits: Canva
Credits: Canva
With a nutty flavour and chewy texture, it is a whole-grain rice with added nutritional benefits.
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These types of rice can be used in a wide range of dishes, from main courses to side dishes and desserts.