CLINICAL KNOWLEDGE MAGAZINE
4 min read
Get to Know the Rice Varieties!
Anna Schmidt
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Diets Premium Medical Expert • 19.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| CLINICAL KNOWLEDGE MAGAZINE CLINICAL KNOWLEDGE MAGAZINE | min read 4 min |
| Diets Premium Medical Expert Anna Schmidt | Scientifically reviewed by a clinical dietitian 19.03.2026 |
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Key Takeaways
Rice is an extremely popular plant worldwide. It is the staple food of the inhabitants of Asia and often appears on tables in other parts of the globe. It has a neutral taste and smell and does not contain gluten. It can be consumed as a standalone meal or as an accompaniment to other dishes.
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A variety of grain rice
Diverse kinds of rice encompass:
Polished white rice
is the most widely encountered and consumed variety. It is nutrient-poor due to the method of production. The grains are removed from all outer layers and germs, and then polished. Thanks to these processes, white rice acquires its delicate taste and relatively short cooking time;
It's brown rice
The grains of this rice variety are devoid merely of the hulls, constituting a source of numerous nutrients such as ballasts, mineral salts, and vitamins. It exhibits a slightly sharper taste and aroma than its white counterpart and requires a longer preparation time of around 30-35 minutes. Brown rice is employed in the production of rice flour, rice syrup, and rice milk.
The red rice variety
A favored variety in the Philippines and Thailand. The color is a result of the presence of a red pigment in the grain's husk. It is a source of B vitamins and minerals, particularly iron – 100 g of this red variety provides the body with around 5.5 mg of iron. This variety also provides substantial amounts of fiber. It is renowned for its unique nutty aroma and sweet taste;
The golden rice variety
The golden rice variety (Golden Rice) is a type of rice that has been genetically modified to produce carotenoids that give it its distinctive golden hue. Individuals in Asia whose diet primarily consists of rice have experienced blindness and eye diseases due to Vitamin A deficiency. To address this issue, a variety of rice was cultivated that produces provitamin A.
Name: "Black rice"
"Black rice" exhibits similar minerals and ballast substances as brown rice, yet significantly stands out for its higher level of health-promoting properties, primarily due to the increased presence of anthocyanins and vitamin E. The strong antioxidant properties of the black variety are particularly noteworthy. This rice is also unhusked. During the cooking process, its color changes to a deep purple. Similar to red rice, the black variety also features a delicate, nutty aroma.
Classification of rice according to shape
Rice may also be classified with regard to its shape:.
Long-grain rice, basmati, and patna
The most frequently preferred rice in India. It is available in the form of brown and white rice. It is characterized by hard grains measuring 6 to 7 millimeters in length, which are the longest and thinnest of all varieties. Upon cooking, the rice becomes airy and crispy, and its grains do not stick together due to its high amylose content. Long-grain rice has a delicate flavor. It can be used to prepare salads, oven dishes, soups, meat and fish dishes;
Long-grained jasmine rice
is distinguished by its elongated, white grains. During cooking, it emits a sweet floral aroma reminiscent of jasmine flowers, hence the name it has been given. After cooking, it becomes slightly sticky and possesses a mild flavor. It can be utilized to prepare risotto, sweets, pâté, or added as an ingredient in soups.
Short-grain rice variant, originario
Features round grains which become tender and swell during the cooking process. The short-grained variant contains a substantial amount of amylopectin, rendering it sticky post-cooking. Its culinary uses are akin to those of medium grain rice.
Diverse kinds of rice
A wide range of other kinds of rice and rice-derived products can also be found on store shelves:.
Rice subjected to the steaming process
This is a type of long-grain rice that has undergone a heat treatment in water vapor and high pressure. This process causes some of the nutrients from the husk to pass to the grain, so they are not completely lost. The rice has yellowish grains and is spicy and lumpy after cooking, it does not stick together.
Wild grain species of wild rice
a variety of grass with a nutty flavor. It is cultivated in Australia and South America. It is a source of numerous minerals, vitamins (especially vitamin E) and dietary fiber. It is also attributed to possess powerful antioxidant properties, alongside black rice, which is associated with the presence of anthocyanins, which give them their characteristic color. The wild grain species of wild rice is used in preparing poultry, fish, and salad dishes;
Arborio rice and carnaroli rice
It is extensively widespread throughout Italy. It is distinguished by transparent and oval grains, which upon preparation become sticky and soft. Dishes such as traditional risotto, porridge, and numerous other Italian desserts are made from it.
This is a noodle prepared from rice
can exist in the form of broader or slightly narrower strips or threads. It can function as a gluten-free component in soups and sauces. It can also be employed as an enhancement for meat dishes. Produced from rice flour and water.
Whole grain brown rice pasta
Differs from its predecessor as it is produced from coarse whole grain rice flour, thus containing a higher amount of minerals, vitamins, and fiber;
This article focuses on rice flour paper
This product is manufactured from rice flour, water and salt. Upon conclusion of the production process, rice flour paper is stiff, however, it becomes flexible after immersion in warm water. It is tasteless and exhibits superb absorption of aromas, making it ideal for use in the preparation of Saigon rolls.
Anna Schmidt
Diets Premium Medical Expert
Member of the Diets Premium clinical editorial board. Specializes in medical diet therapy, metabolic health, and nutritional planning.
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