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Known for its delicate aroma and long, slender grains, Basmati rice is prized for its fragrance and is often used in pilafs, biryanis, and other aromatic dishes.
Popular in Southeast Asia, Jasmine rice is characterized by its fragrant aroma and slightly sticky texture when cooked. It complements a wide range of dishes, from curries to stir-fries.
Used primarily in Italian cuisine, Arborio rice is renowned for its high starch content, which gives risotto its creamy texture when cooked slowly with broth and stirred gently.
Essential for sushi, this short-grain rice becomes sticky when cooked, making it perfect for shaping into sushi rolls or forming the base for nigiri sushi.
Native to North America, wild rice isn't technically rice but the seed of an aquatic grass. It has a nutty flavor and chewy texture, often used in pilafs and salads.
Used in traditional Spanish paella, Bomba rice absorbs three times its volume in liquid while remaining firm and separate, ideal for absorbing the flavors of the dish.