1. Arborio Rice
GRAIN: Short and plump.
PREPARATION: Saute 1 cup rice in olive oil and onion, then add 1 cup stock. Bring to boil. Reduce to medium heat, stirring, until liquid absorbs. Add 3 cups water, 1 at a time, ensuring stock is absorbed.
BEST FOR: Risotto, rice salad, rice cake and arancini.
2. Carnaroli Rice
GRAIN: Short with higher starch content.
PREPARATION: Same as Arborio rice but will absorb more liquid and flavour.
BEST FOR: Seafood risottos and tacos.
3. Jasmine Rice
GRAIN: Long and fragrant.
PREPARATION: 1 cup rice to 1 1/2 cups water. Rinse before cooking and cook without salt to preserve its fragrance.
BEST FOR: Fried rice, serving alongside stir-fries and Asian dishes.
4. Basmati Rice
GRAIN: Long and slim.
PREPARATION: 1 cup rice to 1 1/2 cups water. Rinse and soak 30 mins prior to cooking.
BEST FOR: Serving alongside curry-based dishes.
5. Koshihikari Rice
GRAIN: Short, plump and sticky.
PREPARATION: 1 cup rice to 1 cup water. Stir with hands, drain, repeat 2-3 times. Use rice cooker or bring to boil, covered. Reduce heat, simmer, covered, 12 mins, or until absorbed. Set aside, covered.
BEST FOR: Sushi and Japanese dishes, rice desserts.