What to Know: A long-grain type of white rice that originated in the Himalayas
Characteristics: Soft, light and fluffy
Best Uses: Pilaf; as a side for braised or roasted meats
Cooking Method: Sauté with olive oil before boiling.

What to Know: A fragrant, popular variety of white rice cultivated primarily in South Asia

Characteristics: Slightly sweet, aromatic; can be sticky when cooked

Best Uses: Hibachi-style fried rice; with fish

Cooking Method: Multicooker, electric rice cooker

What to Know: A short-grain variety prized in Italy. Processing retains starch.

Characteristics: Short, oval shape with a creamy cooked texture

Best Uses: Risotto; rice pudding

Cooking Method: Don’t rinse; cook slowly, steadily adding hot liquid.

What to Know: Milling retains its bran and germ. Uncooked, it keeps well in freezer.

Characteristics: Earthy, nutty and chewy; the most fiber and vitamins of any rice

Best Uses: Salads; as a side for chicken and vegetables

Cooking Method: Stovetop, oven, multicooker

What to Know: Harvested from semi-aquatic grasses native to North America

Characteristics: Thick, sturdy grain; nutty flavor

Best Uses: As a side for seafood or chicken; stuffing

Cooking Method: Longer

cook time in a roomy saucepan

For restaurant-grade rice that isn’t mushy or clumpy, rinse before cooking to reduce starch: Fill bowl containing grains with water and swish, then strain. Repeat steps until water runs clear. —Kelsey Ogletree