50 Types of Rice From A to Z (With Photos!)

Rice is the ultimate household staple, but did you know there are so many different varieties? In this helpful guide, we are covering 50 types of rice from A to Z!

I once thought rice was boring. And I guess when you grow up eating white rice with butter, there’s not a way to avoid that (incorrect) opinion.

But rice has become so much more than plain as I’ve learned to cook with it and have explored different cuisines, like Indian, Mexican, and Korean. Rice can be a flavor vessel as a side dish, or it can be the star of the show!

Different Types Of Rice Grains

Rice grains can broadly be grouped into three types: long, medium, and short grain. 

Long Grain Rice

These rice varieties are 3-5 times longer than they are wide and are light and fluffy when cooked. Long-grain rice is a versatile rice, and can be used in a wide range of dishes. It is often used for plain steamed rice, pilafs, stir-fries, and as a side dish for various meat and vegetable preparations.

Medium Grain Rice

Medium grains run somewhere in the middle, with a somewhat sticky, chewy and creamy texture. Medium grain rice is the go to for most risotto recipes and is also used in paella, rice puddings, and rice-based salads.

Short Grain Rice

These are not more than twice as long as they are wide, and are often a good bit less. Short grain is generally soft and sticky once cooked, and as you will see in the descriptions are often used in dishes where a sticky texture is desired, such as sushi, rice balls (onigiri), rice puddings, and rice-based desserts.

Four Parts to Every Grain of Rice

Each rice grain contains four components: The hull, bran, white, and germ.

Hull

The hull or husk is the hard protective covering on grains of rice. It protects the rice from pests while it grows. During the milling process, the hulls are removed exposing the whole brown rice. During the milling processes, the hulls are removed from the raw grain to reveal whole brown rice, which is then usually milled further to remove the bran layer.

Bran

With the hull removed the brown bran layer is exposed. This is generally, but not always, also removed. If removed, it is often used to make bran oil or used as animal feed. The bran layer is edible while the hull is not.

White Rice

With the bran and hull removed the white rice, or endosperm, remains. This is the part we mostly eat.

Germ

The final component of rice is the germ, or rice kernel. The germ is only about 1% of the weight of rice, but contains most of the vitamins and minerals and over 30% of the oil.

Different Types of Rice

There are two major sub species of rice; Indica and Japonica. Indica rice varieties are generally long grain, and Japonica are medium or short grains.

Our list includes some pretty exotic varieties of rice that you won’t find at your local grocery, but if your city has a good international market you will likely find many. 

Arborio Rice

Arborio rice is an Italian short-grained rice named after the town of Arborio in northern Italy. It is a starchy rice with a mild flavor that will come out creamy and a bit chewy when cooked. It absorbs other flavors well.

Arborio rice is primarily used to make risotto, a classic Italian dish in which the rice is cooked slowly in broth and stirred to release its starch. This creates a wonderfully creamy consistency. It is also used in rice pudding and other creamy rice-based dishes. We love risotto around here (see lemon risotto and butternut squash risotto).

Aromatic Rice

Aromatic rice is a broad term used to describe several types of rice with an aroma and flavor that is best described as floral or perfumed. When cooked it is firm and slightly sticky. It originated in India as much as 4,000 years ago. The records from then are a little sparse. Today it is used in Indian biryanis, Thai coconut rice, Middle Eastern pilafs, and other rice-based recipes where the fragrance of the rice is meant to enhance the appeal of the dish.

Basmati 370 Rice

Basmati 370 is a sub-variety of basmati rice (up next) that came out of India. It is a long-grain rice known with a pleasant aroma and nutty flavor. When cooked it remains long and slender, with separate grains that are fluffy and not sticky.

Basmati 370 is used in Indian, Pakistani, and Middle Eastern cuisine like biryanis, pilafs, and plain steamed rice served with all sorts of curries.

Basmati Rice

Basmati rice is a premium long-grain rice primarily grown in India and Pakistan. It has a nutty or even popcorn-like taste. It cooks into separate (not sticking together), fluffy grains with a light and airy texture, making it a preferred choice for special rice dishes. It is used in many traditional South Asian and Middle Eastern dishes, such as biryanis, pulaos, pilafs, and of course curry. It’s also great in Spanish rice and beans!

Bhutanese Red Rice

Bhutanese red rice is native to the Himalayan Kingdom of Bhutan. It is a medium-grain rice, and has a nutty, earthy flavor with subtle sweetness. Bhutanese red rice cooks up slightly chewy and sticky, similar to other short-grain rice varieties.

This is a great rice for salads, but also side dishes, or as a base for meats and vegetables.

Bhutanese White Rice

Like its red cousin we just covered, Bhutanese white rice comes from the Kingdom of Bhutan. It too is a medium-grain rice, and has a mild, subtle flavor with a slight nuttiness. When cooked, it becomes tender and slightly sticky.

This rice is a staple food in Bhutan, and is served with curries, stews, and vegetable dishes.

Biryani Rice

Biryani rice is not a specific variety but rather a term that refers to long-grain rice used in making biryani a popular rice dish in South Asia and the Middle East. This rice is aged to enhance its flavor. When cooked the grains stay separate and fluffy, making it ideal for layered rice dishes like biryanis.

At the risk of redundancy biryani rice is a key component in various biryani recipes, where it is layered with meat, vegetables, and a mix of spices before being cooked together to create a flavorful and aromatic one-pot dish.

Black Rice (Forbidden Rice)

Black rice has its origins in ancient China and was once considered a rare and precious grain, hence the name “forbidden rice” as it was reserved for Chinese royalty. Today it is grown in many nations and you too can be royalty as you can get Forbidden Rice on Amazon. 

Black rice is a long-grain rice, though there are some medium-grain varieties as well. It has a nutty and slightly sweet flavor, and when cooked, black rice turns a deep purple color and has a slightly chewy texture.

Black rice may also be one of the healthiest varieties of rice you can find. The black to purple color is due to the high level of anthocyanins it contains. These antioxidants have been shown to reduce inflammation, blood sugar, and perhaps the incidence of cancer. Those ancient Chinese royals were keeping the good rice for themselves.

Bomba Rice

Bomba rice comes from Spain. It is a short-grain rice known for its superb ability to absorb flavors. When cooked, it has a firm and chewy texture, with each grain maintaining its structure and not sticking together. This is due to the amylose contained in Bomba. 

Bomba rice is most famous for its use in paella, a traditional Spanish dish that typically includes rice, saffron, various meats or seafood, and vegetables.

Brown Basmati Rice

Brown basmati rice comes from the same plant as white basmati rice. Its differences in color, taste, and nutrition all come from the bran layer being left intact. It is a long-grain rice that has the same nutty flavor as traditional basmati rice but with an earthy taste.

Brown basmati rice is a healthier alternative to white rice because the bran layer is full of fiber and nutrients. It can be used in most rice recipes, especially where its nutty flavor can complement the recipe.

Brown Rice

Brown rice is a whole grain rice that comes from the same plant as white rice. It is just unrefined rice, with only the outermost hull removed and the brown bran layer left in place. This gives it its tan color.

Brown rice can be found in long, medium, and short-grain varieties, depending on the specific type. It has a nuttier and more pronounced flavor than white rice, and when cooked, brown rice retains its outer bran layer, resulting in a slightly chewy texture and a firm, separate grain structure. It can be used in lieu of white rice in most recipes.

California Blonde Rice

California blonde rice is a medium-grain rice grown in California. It has a mild, clean taste with a subtle nutty flavor. Once cooked, it becomes slightly sticky and holds together well. Use it in lieu of any other rice in pilafs, casseroles,  stir fries, and rice-based desserts.

Calrose Rice

Calrose rice was developed in California in the early 1940s through cross breeding different rice varieties. Today it constitutes 80% of the rice grown in California. It is a medium-grain rice with a mild flavor and is often considered a neutral-tasting rice.

When cooked, calrose rice becomes slightly sticky and has a tender texture, making it ideal for sushi and other Asian rice dishes. Calrose rice is widely used in Japanese and other Asian cuisines, including sushi, rice bowls, and as a side dish for various savory dishes.

Camargue Red Rice

This rice came from the Camargue region in southern France, near the Rhône River delta. It is a long-grain rice with a nutty and earthy flavor. When cooked, it retains its firmness and has a chewy texture.

Carnaroli Rice

Carnaroli rice is an Italian variety sometimes called the “king of rice” due to its preferred use in making risotto. That should be all we have to say.

It is a medium-grain rice with a subtle flavor, but absorbs flavors from broth or other ingredients. Carnaroli is a very starchy rice, and this gives it a creamy texture when cooked, while the grains remain firm and separate.

Again, carnaroli rice is a go to rice for making risotto, a classic Italian dish in which the rice is slowly cooked with broth and other ingredients to achieve a creamy consistency.

Cauliflower Rice

Okay this is cheating. Cauliflower is most definitely neither rice nor grain. It does, however, grate into an acceptable (to some not all) rice substitute. The high carbohydrate content of rice makes it a poor option for keto or other low carb diets. Replacing it with riced cauliflower changes that entirely. 

A 6 ounce serving of riced cauliflower only has about 40 calories and is loaded with fiber, vitamins, and minerals. It is simple to make cauliflower rice (along with its cousins, broccoli rice and jicama rice). Cauliflower does have a distinct taste not everybody likes, but it is easily masked with your favorite toppings. Even Chipotle offers it now. Try this chipotle copycat cauliflower rice, if you are watching your weight or carbs.

Cinnamon Rice

Cinnamon rice is not a specific type of rice. It is really just a way of cooking rice, but it is one of our favorites so it made the list. You can make it with most sweet white rice varieties. The cinnamon makes the rice aromatic and gives it a slightly sweet taste. Cinnamon rice is often served as a side dish or dessert, but we think it is the ideal breakfast food or winter snack.

Coconut Rice

Coconut rice is not made from coconuts, but is really just another form of flavored rice. But, it is good enough and popular enough that we thought it should make the list. It is usually made with either long-grain or medium-grain rice, and has a wonderfully sweet coconut flavor as it is infused with coconut milk. We didn’t say it is weight-watchers approved, just delicious.

Coconut rice is often served as a side dish with savory dishes that have strong flavors like curries or grilled meats. It really comes into its own, however, as a dessert drizzled with a bit of syrup or paired with tropical fruits. You might try it in our Thai Coconut Curry.

Colusari Red Rice

Colusari red rice is a unique variety that originated in Bhutan, but is grown more broadly today due to its popularity. It is a medium-grain rice with a nutty and earthy flavor. When cooked, Colusari red rice becomes tender with a slightly chewy texture.

Doongara Rice

Doongara rice was developed in Australia with the intent of creating healthier rice. It is a medium-grain rice with a mild almost neutral flavor. When cooked, Doongara rice becomes fluffy with separate grains.

Doongara rice is used in a variety of dishes where medium-grain rice is preferred, such as stir-fries, rice bowls, and pilafs. Doongara has a unique starch structure making it a naturally low GI food providing slower sustained energy release.

Egyptian Black Rice

Egyptian black rice is a unique rice variety grown in Egypt. It is a short-grain rice with a deep, nutty flavor with a hint of sweetness. When cooked, it becomes slightly sticky with a chewy texture.

Egyptian Rice

Egyptian rice is a short-grain staple in Egypt. It has a mild flavor and serves as a good base for all sorts of rice dishes. When cooked, Egyptian rice becomes tender and sticky. Egyptian rice is used in a variety of traditional Egyptian dishes, including Kushari, a popular street food made with rice, lentils, and pasta topped with spicy tomato sauce and crispy onions.

Glutinous Black Rice (Black Sticky Rice)

Like other glutinous rice varieties, this rice is found in Southeast Asian countries, particularly Thailand and Vietnam. It is a short-grain variety with a slightly sweet flavor. When cooked, it becomes sticky and has a chewy texture.

Glutinous black rice is used in both sweet and savory dishes in Southeast Asian cuisines. It is a key ingredient in desserts like Thai black rice pudding and is also used in savory dishes like rice dumplings and sticky rice balls.

Glutinous Brown Rice (Brown Sticky Rice)

Glutinous brown rice is similar to its black counterpart. Both are short-grained with a slightly earthy flavor. When cooked, it becomes sticky and has a chewy texture. This makes it ideal for rice cakes, steamed rice desserts, and rice-based snacks.

Green Jade Bamboo Rice

Green jade bamboo rice is a medium-grain rice from Thailand. It is a glutinous rice infused with bamboo juice. As a result, it has a mild bamboo flavor. The rice is sticky and chewy after cooking, typical of glutinous rice.

Green jade is often used in traditional Thai dishes for its unique color and flavor. It can be eaten on its own or used as a base for rice-based meals. You may find this in Asian markets, or just get it on Amazon if a bamboo tasting rice sounds intriguing.

Himalayan Red Rice

Himalayan red rice comes from the Himalayan mountains, specifically Bhutan and Nepal. It is a long-grain rice with a nutty, earthy flavor. When cooked, it becomes tender and separates easily into individual grains.

It is used in salads and as an accompaniment to meat and vegetable entrees. Due to its beautiful red color and nutty taste, it is also a good choice for pilafs and rice-based salads.

Indonesian Black Rice

This rice is from Indonesia, but is now grown in a few other SE Asian countries. It is a short-grain rice with a nutty and slightly sweet flavor. It becomes sticky and chewy when cooked because of its high amylopectin content.

Indonesian black rice is used in sweet dishes, such as black rice puddings, desserts, and traditional rice cakes. It is also used in savory dishes like rice dumplings and sticky rice-based snacks.

Italian Black Rice (Venere Rice)

Italian black rice is also known as Venere rice, and not surprisingly comes from Italy. It is a medium to long-grain rice variety with a nutty and slightly floral flavor. When cooked, it becomes tender with a chewy texture, similar to other black rice varieties.

Italian black rice is used in salads, risottos, and meat or seafood recipes. It’s unique appearance and flavor add a touch of elegance to culinary presentations.

Jade Pearl Rice

Jade Pearl rice is a Chinese rice grown mostly on small farms in the Yunnan province. It is a medium-grain rice variety with a slightly sweet and nutty flavor. When cooked, it becomes slightly sticky and has a tender texture. It is used in rice bowls, sushi, stir-fries, and rice desserts.

Jasmine Red Rice

Jasmine red rice grows in SE Asia and is very similar to traditional jasmine rice. It is a long-grain rice, and has a nutty and floral aroma, again similar to traditional jasmine rice. When cooked, it becomes slightly sticky with a fluffy and tender texture. You can also find jasmine rice in black and purple.

Jasmine Rice

Jasmine rice was developed in Thailand in the 1950s, so it is a baby relative to the varieties that have been eaten for thousands of years. It is a long-grain rice with a floral aroma and sweet nutty flavor. When cooked, it becomes soft, fluffy, and slightly sticky.

Jasmine rice is a popular choice for Asian cuisines, especially Thai and Vietnamese dishes. It is commonly served with stir-fries, curries, and grilled meats.

Kokuho Rose Rice

Kokuho rose rice is a medium-grain rice variety developed in California. It was developed by Keisaburo Koda, who immigrated from Japan to California in 1928 and went to work developing new varieties of rice. This one has a slightly sweet flavor, and the cooked grains are tender and slightly sticky. It’s often used in Asian cuisines, including sushi, rice bowls, and side dishes.

Koshihikari Rice

Koshihikari is considered a premium rice developed in Japan in 1956. It is a short-grain rice with a sweet flavor and slight umami taste. When cooked, it becomes sticky and soft, slightly chewy.

Koshihikari rice is used heavily in Japanese cuisine, including sushi, onigiri (rice balls), and other traditional Japanese dishes. It is also served plain steamed to accompany all sorts of meals. How about using a little more Korean than Japanese ingredients in this kimchi fried rice?

Mochi Rice (Sweet Rice or Glutinous Rice)

Mochi rice is cultivated around Asia, but probably most in Japan, Korea, and Thailand. It is a short-grain rice variety with a mild and slightly sweet flavor. When cooked, it becomes very sticky and chewy because it has a high amylopectin content.

Mochi rice is used to make Japanese mochi, a sticky rice cake. It is also used in a variety of Asian desserts and dishes where a sticky texture is desired.

Parboiled Rice

Parboiled rice is processed rice rather than a specific rice variety. It can be found in long, medium, or short-grain varieties, depending on the original rice type.

Parboiling involves partially boiling the rice in its inedible outer husk. This improves the texture of the rice which when cooked, becomes fluffy and separate, similar to regular long-grain rice, while retaining some firmness. Parboiled rice is often used as a substitute for regular white rice in pilafs, casseroles, and side dishes.

Ponni Rice

Ponni was developed in India in 1986 at the Tamil Nadu Agricultural University through a hybrid cross between other varieties. It is named for a nearby river where it was initially grown. It is a medium-grain rice variety, and has a mildly sweet flavor. It gets fluffy and slightly sticky when cooked, and the grains maintain their structure.

Ponni rice is used heavily in South Indian cuisine in dishes like biryanis, pulaos, and rice-based accompaniments to curries and stews.

Purple Sticky Rice

Purple sticky rice is also called black glutinous rice. It is a short to medium-grain rice grown in Southeast Asian countries like Thailand, Laos, and Cambodia. Purple sticky is a variation of jasmine rice with a slightly earthy flavor and a subtle sweetness. It becomes soft and sticky, with a chewy texture when cooked.

It’s used in both sweet and savory dishes. In Thai cuisine, it’s used to make desserts like “khao niew dam” (black sticky rice with coconut milk and mango) and “khao tom mat” (sweet sticky rice wrapped in banana leaves).

The purple color comes from the presence of anthocyanins (antioxidants), giving this rice a decided health boost over other varieties.

Red Rice

Red rice has been cultivated for centuries around the world, but primarily in India, Bhutan, and Thailand. It is characterized by its distinctive red or burgundy color. The bran layer, which is left intact, influences its nutty taste heavily. Red rice has a firmer and chewier texture compared to white rice. 

Red rice is great in grain bowls, pilaf, curry, rice salad, rice pudding, stuffed vegetables, and many other dishes. 

Red rice is considered a healthier option than refined white rice because the bran layer is left on the rice not processed away as with white rice. The outer bran layers are rich in fiber, vitamins, and minerals, such as B vitamins, iron, and zinc. Additionally, red rice contains antioxidants, particularly anthocyanins, which contribute to its red color and offer potential health benefits.

Red Cargo Rice

Red cargo rice is grown in Thailand and other Southeast Asian countries. It is a long-grain rice with a nutty and earthy flavor similar to brown rice. When cooked, it becomes fluffy and slightly sticky, with a firm texture. Red cargo rice is often used as a side dish for meats, seafood, and vegetables. It can also be used in salads and really most rice-based dishes. 

Riceberry Rice

Riceberry rice is a long-grain hybrid variety developed in Thailand in 2002 by crossbreeding two other types of rice. It has a nutty flavor with a hint of floral notes. After cooking, riceberry rice retains a firm texture with a slight chewiness.

It has an appealing purple color, provides added nutritional benefits from the antioxidants found in most purple foods, and has a pleasant taste. Not surprisingly, riceberry rice is used in all sorts of salads, stir-fries, and side dishes.

Rosanero Rice

Rosanero rice is a premium short-grain Italian rice variety. Its distinctive flavor is hard to describe other than the usual “slightly nutty” label we have overused. Due to its high starch content, Rosanero rice becomes creamy and sticky when cooked.

Rosanero rice is often used in traditional Italian dishes like risottos and rice-based salads It absorbs other flavors very well making it a good choice for just about any recipe.

Saudee Rice

Saudee is a long-grained rice from Thailand. It has a mild almost neutral flavor, and becomes fluffy and separate, with individual grains maintaining their shape when cooked. Saudee rice is used a lot in Thai cuisine. It is served with curries, stir-fries, rice-based desserts, and as a side dish for meats and vegetables.

Sinandomeng Rice

Sinandomeng rice is a medium-grain rice with a slightly nutty flavor from the Philippines. When cooked, it becomes fluffy and slightly sticky.

Sinandomeng rice is widely used in Filipino cuisine. It is a common choice for everyday meals and special occasions. It is commonly used in steamed rice, fried rice, and rice porridge.

Sticky Rice

Sticky rice, also called glutinous rice or sweet rice, is a long-grain white rice with a low amylose starch content. This gives it an extremely sticky texture when steamed.

While there are a lot of varieties of sticky rice, and they all have their unique flavors, sticky rice is generally mildly sweet. It is grown all over SE and East Asia, and is used in both savory and sweet Asian dishes like dumplings, rice balls, and desserts.

Sushi Rice

Sushi rice is as distinctly Japanese as the sushi it is used to make. It is a short-grain rice seasoned with rice vinegar, sugar, and salt, giving it a sweet and slightly tangy flavor. After it has been cooked and seasoned, it becomes sticky and has a soft, chewy texture due to its high starch content.

Sushi rice is the primary rice used to make sushi rolls (like my favorite vegetarian tofu sushi), nigiri sushi, and other sushi dishes. It is also used in rice balls (onigiri) and rice-based desserts.

Texmati Rice

Texmati rice is a unique hybrid rice variety developed in Texas as a cross between basmati rice and American long-grain rice. Not surprising then that it is a long-grain rice variety with a slightly buttery flavor. It becomes fluffy and separate, with each grain retaining its shape when cooked.

Texmati rice can be used in any recipe calling for long-grain rice like pilafs, salads, and as a side dish for meat and vegetable dishes.

Valencia Rice (Arroz de Valencia)

Valencia rice is a Spanish rice variety grown in the Valencia region of Spain. It is a medium-grain rice that absorbs the flavors of the recipes it is used in. When cooked, it becomes tender and slightly sticky while maintaining its firmness and separate grain structure.

Valencia rice is used in the traditional Spanish dish paella. Its ability to absorb liquids and flavors makes it ideal for one-pot rice dishes like paella, where it is combined with meats, seafood, and vegetables. It is also a good rice for stuffing peppers, croquettes, and Spanish rice and beans.

Wehani Rice

Wehani rice was developed in the United States, and is a hybrid variety of aromatic rice. It is a long-grain rice variety with a unique buttery flavor with a hint of cinnamon in its taste. It gets fluffy with grains staying separate with a slight chewy texture when cooked.

Wehani rice is a gourmet rice and is often used in salads, pilafs, and side dishes. Its distinctive flavor adds a special touch to rice-based recipes. If you are a pilaf fan, you might give this unique bulgur pilaf at try.

White Rice

White rice is cultivated and eaten worldwide. It can be found in long, medium, or short-grain varieties. White rice has a mild and neutral flavor and becomes fluffy and separate, with each grain maintaining its shape when cooked.

White rice is served in just about every use there is for rice including curries, stir-fries, gumbo, grilled meats, and stews. It is also used in rice-based desserts and rice puddings. Long-grained white rice is the most common type used in the USA.

Wild Rice

Wild rice is native to the Great Lakes region of North America in both Canada and the USA. It is a long-grain rice variety, though technically, wild rice is not rice at all but a seed of aquatic grass. When cooked, wild rice has a chewy texture and a unique appearance with its long, dark purple to black, slender grains. Wild rice is used in pilafs, salads, and as a side dish. It is also used as an ingredient in wild rice soups and stews.

Rice-Related Quick Answers

Which Rice Varieties are the Healthiest?

We won’t rank these, but here are the healthiest types of rice and why:

• Brown Rice: Since the bran layer is intact, brown rice contains more protein, fiber, and vitamins than white rice, or rice in which the bran layer is removed.
• Black Rice: Black rice bran gets its distinct black to purple color from the  high levels of anthocyanins, a healthful anti-oxidant. Black rice is also higher in protein and iron than other varieties of rice.
• Red Rice: Red rice is generally eaten with the bran and germ intact, greatly boosting its nutritional content over other rice varieties. The outer bran layer is rich in fiber, vitamins, and minerals, such as B vitamins, iron, and zinc. Additionally, red rice contains antioxidants, particularly anthocyanins, which contribute to its red color and offer potential health benefits.
• Wild Rice: You may recall that we said wild rice is actually a form of aquatic grass. Well, that grass is loaded with vitamins, minerals, protein, fiber, and antioxidants. 
• Parboiled Rice: The process of parboiling results in rice with a substantially lower GI Score than most rice varieties.You won’t get the same insulin spike with parboiled rice as you might with normal white rice.

Do You Need to Wash Rice?

Your best bet is to read the package and your recipe. That sounds like a cop out, but it isn’t. Generally yes, you want to wash rice and use fresh water to cook it.

You do this because excess residual starch can gelatinize in the hot cooking water and make the rice grains stick together. Conversely, American-enriched rice is cleaned to a higher standard set by the FDA, and rinsing might wash away some of the nutritional coatings. So, read the package.

How Much Does Rice Expand?

Typically 1 cup of uncooked rice will yield about 3 cups of cooked rice, but this varies by type.

How Much Water Do You Put in Rice?

The standard rice to water ratio is generally 1:2. So, 1 cup of rice and 2 cups of water. This can vary with how you want the rice to come out and the type of grain, so read the package.

Where is Rice Grown in the USA?

Arkansas is the leading producer at 46% of all grown. California follows at 18%. Louisiana is 3rd at 14%. Mississippi is 4th at 7%. Missouri is 5th at 6%. Texas gets the 6th place ribbon (what color is that?) at 5%. Together the USA plants almost 3 million acres of rice a year.

That wraps up our look at 50 different kinds of rice.  We hope you found some information you can use here today, and as always happy cooking!