All About The Different Types Of Rice

Let’s start with the basics. Rice is a cereal grain, which means it is an edible grass seed. Rich in energy, rice is one of the most ancient cultivated grains. Over the years it has adapted to survive diverse climates and soil types, and there are now over 120,000 different rice varieties.  

The 120,000 rice varieties fit broadly into three main types of rice: long grain, medium grain and short grain. Long grain is around four to five times as long as it is wide and produces rice that is fluffy and separated. Medium grain is about two to three times the length as the width and produces chewier, stickier rice. Short grain is about as wide as it is long and is even stickier still. 

Of the different varieties of rice, the most popular, and our personal favourites, are: 

White rice: 

This is the most consumed rice worldwide. It can be long or medium grain and therefore works well in a wide range of dishes. However, with the lowest fibre content it is the least nutritious rice variety. 

Brown rice:

Available in long, medium and short grain varieties, brown rice is rich in fibre, protein, magnesium, manganese and selenium. 

Black rice: 

This medium grain rice was once reserved for the Chinese emperor only. It gets its colour from the high levels of antioxidants it contains.  

Red rice: 

This long grain variety is full of antioxidants. It has a nutty flavour and moderate levels of fibre and protein. 

Jasmine rice:

This produces slightly stickier rice than other long grain varieties, which, coupled with its floral aroma, make it ideal for Thai dishes. 

Basmati rice:

A beautifully fluffy long grain rice with a deliciously aromatic flavour that works well with curries. This variety is high in protein and has a low glycaemic index, making it a healthy option too. 

Arborio rice: 

Native to Italy, this creamy medium grain variety is typically used in risotto. 

Sushi rice: 

A short grain variety used to make the Japanese classic. Just make sure to flavour it with rice (rather than a gluten-containing type of) vinegar. 

Paella rice: 

Also called bomba rice, this is a medium grain variety perfect for soaking up the juices of the famous Spanish dish. 

Glutinous rice (sticky rice): 

Despite its name, this short grain rice is gluten free. “Glutinous” here refers to its glue-like consistency when cooked, thanks to its high starch content. 

Wild rice: 

Technically a grass that looks and cooks like a rice, this variety is a nutritional powerhouse. It has the highest protein and fibre content, and is rich in B vitamins, magnesium, manganese and zinc too. 

Among all its advantageous nutritional properties, perhaps the most important feature of rice is that it is a naturally gluten free grain. And every single variety of rice is gluten free too, including that trickily named glutinous rice (sticky rice – see above). 

As rice is a gluten free grain, the flour that is produced from it is gluten free as well. That goes for all types of rice flour: white rice flour, brown rice flour and even glutinous rice flour.  

Because of its gluten free properties, rice flour is a great alternative to wheat-based flours when it comes to thickening sauces and baking. Different rice flours will have particular qualities and flavours depending on the type of raw rice grain they are made from, but they all contain rice’s energy-rich goodness. 

Here at Schär, we love the tastes and textures that rice flour brings and so we use it as a raw ingredient in many of our best-selling products. You can find it in our breads (Baguette and Ciabatta) and dough mixes (Mix Pâtisserie and Mix Bread), while rice cream is a favourite for our sweet gluten free pie recipes.  

Thanks to its versatility, rice is a must in any gluten free diet. Its subtle flavours mean it works well in sweet and savoury meals alike, from naturally coeliac-friendly breakfasts (puffed-rice cereals) and lunches (side or main) right through to desserts (rice pudding, anyone?) 

What is more, rice provides many of the core elements of a healthy gluten free diet. Its high starch levels make it an excellent source of energy, while the different rice types provide important contributions to your recommended daily intake of fibre, protein and essential vitamins and minerals. Read more about rice’s nutritional properties in our article on the health benefits of rice. 

So let’s talk cooking. Rice couldn’t be easier to prepare. Boil it in water, add a sprinkling of salt, and hey presto! Cooking times and water-to-rice ratios vary according to type, although most require a ratio of 2:1. White and basmati rice can be ready in under 15 minutes, while other varieties need simmering for around 45 minutes. 

The wonderful thing about rice is that you can eat it with almost anything. Indeed, this gluten free grain is so versatile that you could easily cook a different rice dish every day for days on end without getting bored of it. Mix your favourite vegetables, meat or fish into a creamy arborio rice risotto; whip up a mouth-watering curry sauce to ladle on top of basmati rice; or make use of yesterday’s leftovers by turning them into a fried jasmine rice dish.  

Get started today by checking out our recipes for gluten free dahl, sushi burritos or fried rice with vegetables. Armed with our arsenal of rice-based facts, products and cooking ideas, you’ll never have to worry about using rice in your gluten free dishes again.