Which rice to choose for a specific dish? A practical guide to Asian rice varieties

Rice is a staple of many Asian cuisines – from Thai curries, through sushi, to Indian biryani. While at first glance the differences between varieties may seem small, properly chosen rice can completely change the taste and texture of a finished dish. Some varieties are light and fluffy, others soft and sticky, and still others have a distinct aroma reminiscent of nuts or flowers.

In this guide, we show you which rice works best in particular dishes and how to cook it for the best results.

Jasmine rice – a classic of Thai cuisine

Jasmine rice comes mainly from Thailand and is one of the most popular varieties used in Southeast Asian cuisine. When cooked, it remains delicate, slightly moist, and has a characteristic floral aroma.

It's a very versatile choice for everyday cooking.

Best suited for:

• Thai curries with coconut milk,

• stir-fry dishes from a wok,

• grilled chicken or beef,

• dishes with Thai basil and chili,

• Thai fried rice.

How to cook?

The most common proportion is:

• 1 cup of rice,

• 1.5 cups of water.

After boiling, it's worth reducing the heat and not stirring the rice during cooking – this way it will remain fluffy.

Sushi rice – sticky and springy

Special short-grain rice with a high starch content is used to prepare sushi. When cooked, it becomes sticky, which helps rolls, nigiri, and onigiri hold their shape well.

This is a completely different texture than jasmine or basmati rice.

Best for:

• sushi maki,

• nigiri,

• onigiri,

• Japanese-style poke bowls,

• rice snacks.

Preparation tips:

Before cooking, rinse the rice several times with cold water to remove excess starch. After cooking, it is traditionally seasoned with a mixture of rice vinegar, sugar, and salt.

Basmati rice – ideal for Indian dishes

Basmati is a long-grain variety popular in India and Pakistan. It has a slightly nutty aroma and remains distinctly fluffy when cooked.

It pairs perfectly with intensely spiced dishes.

Most commonly used for:

• Indian-style curries,

• biryani,

• dal,

• tandoori,

• grilled meats and vegetables.

How to prepare it?

It's a good idea to rinse the rice before cooking and leave it in water for a few minutes. This will make the grains longer and fluffier after cooking.

Standard proportion:

• 1 part rice,

• 1.5 parts water.

Sticky rice – not just for desserts

Sticky rice is very popular in Thailand and Laos. When cooked, it has a compact, slightly chewy texture.

It is most often associated with mango sticky rice dessert, but in northern Thailand, it is also served with meat and grilled dishes.

Pairs well with:

• mango sticky rice,

• Thai coconut desserts,

• grilled meat,

• dishes from the Isaan region,

• snacks wrapped in banana leaves.

The best result is achieved by steaming it after soaking the rice for several hours.

Black and red rice – more distinct varieties

Less classic rice varieties are also gaining popularity.

Black rice

It has a slightly nutty taste and becomes soft yet springy when cooked. It looks good in bowls, salads, and modern fusion cuisine.

Red rice

It is drier and earthier in taste. Often chosen for lighter dishes and cuisine inspired by healthy food styles.

Does the type of rice really make a difference?

Absolutely. It is one of those ingredients that affects not only the taste but also the consistency of the entire dish. Thai curry served with basmati will taste different than with jasmine rice, and sushi prepared with regular rice will practically fall apart.

In Asian cuisine, the proper selection of rice is as important as the choice of sauce, noodles, or spices.

Finally – where to start?

If you're just starting to cook Asian cuisine, it's best to have three basic types at home:

• jasmine rice for Thai dishes,

• sushi rice for Japanese cuisine,

• basmati for curries and Indian dishes.

This trio will allow you to prepare most of the popular Asian dishes in your home kitchen.