Rice, a staple of diets around the world, is grown in beautiful marshy tiers in Asia and India, while wild rice is found in the American Midwest, and forbidden black rice comes from China. Texas has started to cultivate basmati rice, called Texmati, although purists swear by Indian basmati. Review this chart to help you put the many varieties of this precious grain to good use.
| RICE | DESCRIPTION | COOKING METHOD | BEST USE |
| Arborio | Short-grain, polished white kernels with bland taste and soft texture. | Don't rinse; simmer 1 part rice to 2 parts liquid for 20 minutes; add the liquid gradually while stirring. | Risotto. |
| Basmati | Aromatic long-grain. | Rinse and simmer 1 part rice to 1 1/2 parts liquid for 20 to 25 minutes. | Side dish with saffron, curries or Indian flavors. |
| Black Rice | Short-grain black rice, fragrant and nutty. | Simmer 1 part rice to 2 parts liquid for 45 minutes. | Delicious as side dish or as bed for fish dish. |
| Brown Rice | Long-grain with nutty flavor and firm texture. | Simmer 1 part rice in 2 parts liquid, adding a little butter to keep grains separate, for 35 to 50 minutes. | Casseroles, pilaf and salads. |
| Lundberg Royal | Aromatic long-grain. | Rinse and simmer 1 part rice to 1 1/2 parts liquid for 20 to 25 minutes. | Side dish for meat and fish dishes. |
| Sushi Rice | Polished rice shorter than arborio; can be sweet, waxy or sticky. | Soak overnight and simmer 1 part rice to 1 part water, or following rice cooker's instructions. | Dim sum, sushi and dessert puddings |
| Wehani | Aromatic California long-grain hybrid that turns russet when cooked. | Rinse and simmer 1 part rice to 1 1/2 parts liquid for 20 to 25 minutes. | Side dish or rice salads. |
| Wild Rice | Not rice at all, but the seed of native grass found in Midwest and California. Earthy and nutty, with firm to chewy texture. | Boil 1 part rice to 3 parts water, 45 to 60 minutes. | Delicious with nuts and dried fruits for stuffing, and in salads and side dishes. |