Jasmine

Long grain aromatic jasmine rice is... primarily cultivated in Thailand. Its true name is Thai Hom Mali Rice (the official name). It has a unique floral smell when cooking and a sweet-nutty taste. Some people even compare the smell of jasmine rice when it's cooked to that of hot, buttered popcorn or pandan leaves. The grains of jasmine rice are soft, moist and almost sticky to the touch when cooked. This makes them perfect for serving with many Southeast Asian foods such as curries and stir-fries. Jasmine rice can be found most often from the grocery store as a polished white grain. However, you can also find whole grain jasmine rice as well as whole-grain red and purple jasmine rice which have more fiber and nutrients than polished white jasmine rice.

Bomba

Bomba rice is grown primarily on... the east coast of Spain (in particular, Valencia) and is regarded as the finest quality rice for the preparation of traditional paella. The long grain rice has the ability to absorb up to three times its weight in liquid without breaking apart and becoming sticky. Bomba contains a high amount of amylose, which helps it retain its integrity and keeps the grains separate and firm, even when they are absorbing large quantities of flavor from the seafood or saffron. Because of this structural integrity, the socarrat (caramelized crust) at the bottom of the paella can be formed.

Basmati

Basmati rice, which translates as ... "fragrant" in Hindi, grows in the foothills of the Himalayas and has a strong, nutty aroma and a light, delicate taste. Basmati rice has a unique aroma that comes out during the aging process before it is sold. When cooked, the thin, long grains of Basanti expand greatly but maintain their thin shape and distinct grains. Unlike short-grain rice which is high in starch, basmati rice is low in starch and so remains light, fluffy, and non-sticky. This is what makes it such a good match for soaking up the many sauces of Indian curries or providing a base for beautiful, colourful biryani dishes. Whether steamed and served plain or with whole spices such as cloves and cardamom, basmati is one of the most attractive and highly desired grains in culinary arts.

Arborio

Medium-grained Arborio rice from... Italy is most widely known as the main ingredient in a traditional Italian-style creamy risotto. Arborio rice is high in amylopectin starch and therefore produces a velvety coating as the starch of the rice is stirred during the slow cooking of the risotto. Because of this starch, it creates a rich, self-thickening sauce without losing any of its underlying structure. While the outside of the Arborio rice will become soft and creamy, the centre of the rice grains will remain slightly firm (“al dente”). This separation provides contrast of texture. Another reason why chefs choose Arborio rice is its ability to absorb a large quantity of fat, wine, and broth, which allows them to enhance the bold flavours of their dishes with this rice. In addition to risotto, Arborio rice is often used for other rich and sweet, thick, starchy desserts, such as rice pudding.