Brown rice is rice from which the hull has been removed, leaving the bran layers attached to the grains. It has a tan color, a nutty flavor, and a slightly chewy texture. Brown rice is marginally more nutritious than enriched white rice, containing twice the amount of fiber, five times the vitamin E, and three times the magnesium.

Glutinous rice, also known as sticky, waxy, or sweet rice, is commonly utilized in desserts. The grains, which can be either round or long, contain a high proportion of amylopectin starch, causing them to adhere together when cooked.

It’s an aromatic long-grain rice initially cultivated exclusively in Thailand, known for its fragrant aroma and a water milling technique that renders the grains silky to the touch. Although similar in size to long-grain rice, it cooks up moist and tender, resembling the texture of medium-grain rice.

Parboiled or converted rice undergoes steam-pressure treatment prior to milling, which redistributes the nutrients from the bran layer into the endosperm. This process results in rice with a firm texture that remains separate when cooked.

Occasionally referred to as American basmati, Texmati rice is a hybrid of aromatic and standard long-grain rice varieties. It shares similar cooking characteristics with basmati, featuring a light texture, nutty flavor, and aroma.

This medium-grain rice originates from the Valencia province in Spain and is typically found in select specialty food stores. Known for its soft texture, it has the ability to absorb flavors while maintaining a slightly firm central core when cooked.