Long grain

Kernels are slender and four to five times as long as they are wide. White rice is often referred to as “white” or “polished” rice and is the most common form of rice. The grains are separate, light and fluffy when cooked. Long grain rice is great for entrées, rice bowls, pilafs, stuffing, rice salads, jambalaya and more.

Medium grain

Kernels are two to three times as long as they are wide. The cooked grains are moist and tender with a greater cling, which is desirable for sushi, rice

Parboiled (Converted Rice)

A rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice has an extra fluffy and separate consistency. Uncle Ben’s is a well-known brand of parboiled rice products.

Precooked (Instant)

A white or brown rice that has been completely cooked and dehydrated after milling. It is good for quick cooking when life gets too busy and one wants to have a quick rice dish.

Red

A deep, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. The cooked grains are aromatic, slightly chewy and have a savory, nutty flavor. Red rice is a great addition to soups, salads or stuffing as well as a good side dish.

Wild

Is often mixed with other types of rice such as white or brown long grain or basmati. Wild rice has a great variety of uses and the slender, dark grain can be found in popular ethnic cuisine. Wild rice is often used as a stuffing for meat and poultry, as a basis for light salads, as an addition to soups, in fruit muesli mixtures and of course as a classic accompaniment.