Rice is a versatile staple available in numerous varieties, each offering unique textures, flavors, and applications in cooking.

Rice is a versatile staple available in numerous varieties, each offering unique textures, flavors, and applications in cooking.

Some types are-

Some types are-

Basmati Rice : A long-grain, aromatic, and non-sticky grain, basmati rice is  commonly used in dishes like biryanis, pilafs, and fried rice.

Basmati Rice : A long-grain, aromatic, and non-sticky grain, basmati rice is  commonly used in dishes like biryanis, pilafs, and fried rice.

Jasmine Rice: As jasmine rice becomes fragrant, soft, and slightly sticky when cooked, it is used in Southeast Asian dishes such as Thai curries, stir-fries, and as a side for grilled meats or vegetables.

Jasmine Rice: As jasmine rice becomes fragrant, soft, and slightly sticky when cooked, it is used in Southeast Asian dishes such as Thai curries, stir-fries, and as a side for grilled meats or vegetables.

Brown Rice: This whole-grain rice with a nutty flavor and chewy texture is a healthier alternative to white rice.

Brown Rice: This whole-grain rice with a nutty flavor and chewy texture is a healthier alternative to white rice.

Arborio Rice: A  short-grain, high starch content, and creamy when cooked, Arborio rice is essential for making risottos, rice puddings, and creamy soups.

Arborio Rice: A  short-grain, high starch content, and creamy when cooked, Arborio rice is essential for making risottos, rice puddings, and creamy soups.

Sushi Rice: This short-grain, sticky, with a slightly sweet taste is used in Japanese cuisine for sushi rolls, onigiri, and other dishes that require rice to hold together.

Sushi Rice: This short-grain, sticky, with a slightly sweet taste is used in Japanese cuisine for sushi rolls, onigiri, and other dishes that require rice to hold together.

Wild Rice: With its long, dark, and nutty-flavor. wild rice is great for soups, salads, and as a hearty side dish due to its chewy texture and earthy flavor.

Wild Rice: With its long, dark, and nutty-flavor. wild rice is great for soups, salads, and as a hearty side dish due to its chewy texture and earthy flavor.

Glutinous Rice: This type of rice is sticky when cooked, though gluten-free and commonly used in Asian desserts, dumplings, and dishes.

Glutinous Rice: This type of rice is sticky when cooked, though gluten-free and commonly used in Asian desserts, dumplings, and dishes.

Black Rice: A dark purple-black color rice is black rice and its nutty taste and antioxidant rich profile makes it great for use in desserts, exotic salads, or as a striking accompaniment to main dishes.

Black Rice: A dark purple-black color rice is black rice and its nutty taste and antioxidant rich profile makes it great for use in desserts, exotic salads, or as a striking accompaniment to main dishes.

Parboiled Rice: This grain is pre-steamed in the husk, firmer, and less sticky and is ideal for curries, stews, and dishes requiring rice that holds its shape during cooking.

Parboiled Rice: This grain is pre-steamed in the husk, firmer, and less sticky and is ideal for curries, stews, and dishes requiring rice that holds its shape during cooking.

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