Whole-grain rice has been minimally processed, just enough to sort and remove the inedible outer husk, leaving the nutritious outer bran layer intact. “Think of the rice kernel like an apple: whole-grain brown rice is the apple with the peel intact and white rice is a peeled apple,” says Jessica Lundberg of Lundberg Family Farms.
Easy to find in any supermarket, has a mildly sweet, nutty flavor. This all-purpose rice has grains almost five times longer than their width, which stay separate and fluffy when cooked.
Not as fluffy as long-grain brown rice, but not as sticky as short-grain. Grains are two to three times longer than their width. Good for rice patties or in casseroles.
Grown exclusively at Lundberg Family Farms, Black Japonica was developed from Japanese seed and is a blend of medium-grain black and short-grain mahogany rices that are produced on the same plant. Moist and slightly sticky with a flavor reminiscent of nuts and mushrooms. Use in stuffing, meatloaf or burgers and even rice pudding. Use black rice as a substitute; adjust cooking time accordingly.
Developed by Lundberg Family Farms, Wehani is russet-colored, long-grain rice with a pronounced nutty flavor. Unlike other long-grain rice, the grain splits while cooking. Use for pilafs, casseroles or rice salad. Use Bhutanese Red Rice as a substitute; adjust cooking time accordingly.
Jasmine rice is a fluffy, long-grain rice with a sweet floral aroma. It can be used interchangeably with basmati rice, but purists would say that jasmine should be served with Thai food while basmati pairs best with Indian.
A signature grain in Indian cuisine, this long-grain rice has a popcornlike aroma and slightly nutty flavor. Once imported exclusively from India, U.S.-grown basmati is now widely available. Use it as you would other long-grain brown rice.
Grains are more round than elongated. It releases starch when cooked—yielding a characteristic moist, sticky texture. Use in place of white sticky rice for sushi, in risotto or rice pudding.