Understanding Different Rice Types and How to Cook Them

Walk down the rice aisle at any Australian supermarket, and you'll find an impressive variety of options: jasmine, basmati, Arborio, short-grain Japanese, long-grain, brown, black, red, and more. Each rice variety has unique characteristics that affect its flavour, texture, and ideal cooking method. Understanding these differences will help you choose the right rice for every dish and cook it perfectly in your rice cooker.

The Basics: Rice Grain Classification

All rice varieties are classified by their grain length, which fundamentally affects their cooking behaviour and final texture:

Long-Grain Rice

Long-grain rice has grains that are four to five times longer than they are wide. When cooked, these grains remain separate and fluffy, making them ideal for dishes where you want distinct, individual grains. The starch composition in long-grain varieties means they're less sticky than other types.

Medium-Grain Rice

Medium-grain rice is about two to three times longer than it is wide. It strikes a balance between separate and sticky, becoming slightly chewy and moist when cooked. Medium-grain rice is versatile and works well in many different cuisines.

Short-Grain Rice

Short-grain rice is almost round in shape. It contains more amylopectin starch, which makes the grains stick together when cooked. This sticky quality is essential for dishes like sushi, rice balls, and many traditional Asian preparations.

Popular Rice Varieties in Australia

Jasmine Rice

Originally from Thailand, jasmine rice is one of Australia's most popular varieties. Its distinctive floral aroma (hence the name) and slightly sweet flavour make it a favourite for Southeast Asian cuisine. Jasmine rice is a long-grain variety, but it's slightly stickier than other long-grain types due to its starch composition.

Best for: Thai curries, stir-fries, Vietnamese dishes, and general everyday eating

Rice cooker tips: Use slightly less water than standard (about 1:1 ratio). Rinse well before cooking. Use the "white rice" setting.

Basmati Rice

Grown primarily in India and Pakistan, basmati is prized for its distinctive nutty aroma and incredibly long, slender grains that elongate further during cooking. Aged basmati (1-2 years) is considered superior, as aging reduces moisture content and enhances flavour development.

Best for: Biryanis, pilafs, Indian curries, and Middle Eastern dishes

Rice cooker tips: Soak for 20-30 minutes before cooking for optimal elongation. Use 1:1.5 water ratio. Rinse thoroughly until water runs clear.

Japanese Short-Grain Rice (Japonica)

This is the rice used in authentic Japanese cuisine for sushi, onigiri, and everyday table rice. It's characterised by its plump, sticky texture when cooked and mild, slightly sweet flavour. Popular Australian-available brands include Koshihikari and Calrose (a medium-grain that behaves similarly).

Best for: Sushi, rice balls, Japanese curry rice, donburi bowls

Rice cooker tips: Rinse until water is clear (usually 5-6 rinses). Soak for 30 minutes if time allows. Use exact water lines marked in your rice cooker. Rest for 10 minutes after cooking before opening.

Long-Grain White Rice

Sometimes simply labelled "white rice" in Australian supermarkets, this is the most neutral and versatile option. It cooks up fluffy with separate grains and a mild flavour that doesn't compete with other ingredients. It's a safe choice when you're unsure what type of rice a recipe requires.

Best for: General purpose, rice salads, side dishes, anywhere you want neutral flavour

Rice cooker tips: Standard 1:1.5 to 1:2 water ratio. Rinse once or twice. Use standard "white rice" setting.

Brown Rice

Brown rice is whole-grain rice with only the outer hull removed, retaining the bran and germ layers. This makes it more nutritious but also requires longer cooking times and more water. It has a nuttier flavour and chewier texture than white rice.

Best for: Health-conscious meals, grain bowls, pilaf-style dishes

Rice cooker tips: Requires 1:2.5 water ratio. Use the "brown rice" setting if available—this extends cooking time significantly. Soaking for 1-2 hours beforehand improves texture.

Arborio Rice

This Italian short-grain rice is the star of risotto. Its high starch content creates the creamy texture risotto is known for when cooked with constant stirring. While purists argue risotto should be made on the stovetop, rice cookers can produce acceptable results.

Best for: Risotto, rice pudding, arancini

Rice cooker tips: For risotto, use the porridge or slow cook setting if available. Add broth and flavourings directly to the pot. Results won't match stovetop method but are convenient.

Specialty and Ancient Grains

Black Rice (Forbidden Rice)

Once reserved for Chinese emperors, black rice turns a beautiful deep purple when cooked. It has a slightly sweet, nutty flavour and chewy texture. Black rice is high in antioxidants, particularly anthocyanins—the same compounds found in blueberries.

Best for: Grain bowls, salads, Asian desserts

Rice cooker tips: Use 1:1.75 water ratio. Expect about 30-40 minutes cooking time. The colour will stain your inner pot temporarily.

Red Rice

Red rice varieties like Bhutanese red rice or Camargue red rice have a rusty colour and earthy, nutty flavour. Like brown rice, they're whole grains and require longer cooking times.

Best for: Salads, grain bowls, side dishes with bold flavours

Rice cooker tips: Similar to brown rice—use brown rice setting or extend cooking time. Ratio approximately 1:2.

Wild Rice

Technically not true rice but an aquatic grass, wild rice has a distinctive chewy texture and strong, nutty flavour. It's often sold blended with white or brown rice.

Best for: Stuffings, salads, as an accent grain in blends

Rice cooker tips: Pure wild rice requires 1:3 water ratio and long cooking time (45-60 minutes). Blends vary—follow package instructions.

Rice Cooker Settings for Different Types

Modern rice cookers often include multiple settings optimised for different rice types. Here's how to match settings to rice:

• White/Regular: Jasmine, basmati, long-grain white, short-grain Japanese
• Brown: Brown rice, red rice, black rice
• Quick/Express: Pre-washed or quick-cook rice varieties
• Porridge/Congee: Making rice porridge, can work for risotto
• Sushi: Specifically calibrated for Japanese short-grain (slight vinegar adjustment)
• Mixed: Rice blends or rice with grains/vegetables added

General Cooking Tips for All Rice Types

Regardless of what type of rice you're cooking, these universal tips will improve your results:

1. Always rinse your rice unless specifically instructed otherwise (enriched rice in some countries shouldn't be rinsed, but this is rare in Australia)
2. Use the measuring cup that came with your rice cooker—it's calibrated to the water level markings
3. Don't open the lid during cooking—this releases steam and heat, disrupting the cooking process
4. Let rice rest after cooking—10-15 minutes allows moisture to distribute evenly
5. Fluff with the paddle using a gentle folding motion, not stirring or pressing
6. Adjust for altitude—at high altitudes, you may need slightly more water

Experimenting with different rice varieties is one of the pleasures of owning a rice cooker. Keep notes on water ratios and cooking times that work for you with specific brands—even the same type of rice can vary slightly between producers. Over time, you'll develop an intuition for cooking any rice variety to perfection.