Brown rice: Brown rice is one of the most nutritious types of rice. It is also known as wholegrain rice.

Parboiled rice: Still contains 80% of the nutritional value of brown rice. This rice does not stick.

White rice: Sold hulled and polished as Patna rice.
Basmati rice: Basmati rice is a long-grained rice whose name literally means “the perfumed one”. It comes from the foothills of the Himalaya.

Wild rice: The fruit of a species of aquatic grass. Has a slightly nutty taste and takes 45 minutes to cook – considerably longer than other types of rice.

Risotto rice: During cooking, some of the starch from this rice has to dissolve whilst the kernels retain a little bite to give the typical thick consistency of risotto. A medium-grain rice from Northern Italy such as Arborio is most suitable here.

Jasmine rice: Jasmine rice gives off a hint of the exotic whilst cooking. Its slightly floral perfume complements Asian dishes perfectly. It is also ideal for eating with chopsticks.

Pudding rice: A round-grain rice especially suitable for sweet dishes.