Did you know that at Lundberg Family Farms we have more than 17 different varieties of rice? Long, short, black, brown, white, red, and blended. Each one brings something different to the table so you can get creative in the kitchen. After all, variety is the spice of life. Don’t know where to start? Well, you’ve come to the right place! We’ve put together a Rice 101 cheat sheet, including an introduction to each variety, recipes to pair them with, and cooking tips for the perfect rice every time.

Let's Get Cooking!

First thing’s first: Cooking brown rice and white rice calls for different water ratios. To cook brown rice, you need a little more water because the outer bran layer is still intact. As our very own Culinary Scientist Matt Slem told Eat This, Not That!: “Typically for a white rice, I would recommend a 1:1.5 rice to water ratio. Brown rice needs a little more water, so a 1:1.75 brown rice to water ratio works well. When in doubt, I'd recommend following the directions on the back of the package you bought.”

Indeed, the rice cooking directions printed on our packaging have been tried and tested, but here are a few extra tips to make sure your rice cooks up perfectly every time:

One size does not fit all

A heavy saucepan with triple-ply layers will ensure even heat and prevent burning on the bottom before the rest of your rice is cooked through. Make sure you use the correct size pan for the amount of rice being cooked: a 2-quart saucepan for 1 cup of uncooked rice or a 3-quart saucepan for 2 cups of uncooked rice.

Put a lid on it

It’s important to choose a saucepan with a tight-fitting lid. This will keep the steam in contact with the rice. If your lid doesn’t seal well, the water will evaporate before it is absorbed by the rice, resulting in undercooked or crunchy rice. Nobody wants that.

Do not disturb

Resist the urge to lift the lid—no need to stir or take a peek while the rice is cooking! Once you’ve put the lid on the saucepan to cook on a low simmer, let the rice be. Otherwise, you’ll let the steam out… and you know how we feel about that: steamed.

Turn up the flavor

Already cooking your rice in broth instead of water? Well, aren’t you fancy! Here are three more hacks to take your rice to the next level:

1. Aromatics & Seasonings – Add your favorite spices, finely chopped herbs, and aromatic vegetables in the beginning of the cooking process. We recommend garlic, shallots, turmeric, and ginger for a flavor-packed combination.
2. Fats & Oils – Use two tablespoons of butter or oil per cup of rice to separate the rice kernels and add a savory, decadent touch to any variety. Plus, there are so many options to choose from: avocado, coconut, sesame, truffle—the possibilities are endless!⁠
3. Acids – Want a boost of flavor without the salt? Add brightness with one or two teaspoons of rice vinegar at the beginning of the cooking process.

Back to Basics

Now, which rice to choose? Let’s start with the basics: color, length, and texture.

Color

All rice is brown to begin with. It’s the milling process that determines whether rice is brown or white.

White Rice: When rice is milled to white, the husk, germ, and bran are removed. With fewer layers intact, white rice cooks more quickly than brown rice and can even be easier to digest. The tradeoff? It doesn’t have the nutrient-rich bran layer present with brown rice.

Brown Rice: When brown rice is milled, only the husk is removed. This leaves the nutrient-rich germ and bran intact, which gives brown rice nutritional value as a whole grain that’s rich in B vitamins, fiber, and antioxidants. Hungry for more info about the health benefits of whole grains? Visit the Whole Grains Council website!

Length & Texture

Here’s the long and short of it: when it comes to rice grains, length and texture are related. The shorter the rice, the stickier it will be when cooked. In contrast, long grain varieties tend to be light and separate. And medium grains? Well, they’re what we like to call a happy medium.

Long Grain: Long grain rice varieties like basmati rice and jasmine rice have slender kernels that are about three times longer than they are wide. As Lisa Bryan writes for Downshiftology, “This rice is lower in starch and won’t clump together, it will be light and dry. Perfect for pilaf and biryani.”

Medium Grain: Compared to long grain rice varieties, medium grains like arborio rice have shorter, wider kernels that are about 2 ½ times longer than they are wide. Medium grains also have medium amounts of stickiness, which makes them perfect for risottos and paellas.

Short Grain: Short grain rice varieties like organic sushi rice or short grain brown rice are characterized by (drumroll, please) short, plump kernels that cling together when cooked, creating a natural stickiness that’s perfect for everything from sushi to desserts.

Now that you know the difference between white rice and brown rice, long grain and short grain, it’s time to meet each of our seventeen varieties. After all, you know what they say…

Variety Is The Spice of Life

White Rice

Arborio Rice: Risotto is an Italian technique for cooking arborio rice, but this rich, creamy medium grain has more than one party trick up its sleeve! It also plays well in crowd-pleasing puddings and appetizers. Baked arancini anyone? Seriously, you can’t go wrong with this arborio rice recipe for Creamy Parmesan Arancini. We’re sweet on Lemon Blueberry Rice Pudding, too! But if you’re looking for a classic parmesan risotto recipe, this Wild Mushroom Risotto from The Modern Proper is practically magic.

Bon Voyage & Bon Appétit

With more than 17 varieties to choose from, Lundberg rice can truly take you on a culinary adventure without ever leaving the kitchen. Bon voyage—and bon appétit!