TABLE OF CONTENTS
Best Rice Types in the World
This Portuguese varietal of rice is fine and tender with a velvety soft texture, and it is especially good at absorbing the flavors and aromas of ingredients it is cooked with. This rice is grown in Salvaterra de Magos outside Lisbon, an area known for its mild, Mediterranean climate.
The weather and soil conditions contribute to a rice with a firmer structure that is less likely to break or disintegrate while cooking. This glutenous rice also gives dishes it is cooked with a smooth and creamy texture.
Basmati is a long-grain rice variety that was originally grown and cultivated in India and Pakistan. The rice is characterized by its flavor and aroma, which is very nutty, floral, and slightly spicy. Once cooked, the grains remain individual and don't stick to each other, which allows curry and similar stew and sauces to coat every grain.
The longer the grain, the better the rice, and the best basmati grains have a slightly golden hue. The name basmati means fragrant in Hindi, referring to its aromas and flavors. In India, the state of Haryana is the largest cultivation area, while in Pakistan, it's the Punjab province.
Arborio is an Italian rice variety that's mostly used for risottos and rice puddings. The short, rounded grains are firm and have a high content of starch, resulting in creamy textures of dishes that the rice is used in. Because of its characteristics, Arborio is almost double the price of regular long-grain rice.
This rice variety was named after the eponymous town in the Po Valley. It should be cooked al dente, while still slightly firm to the bite, and never washed or rinsed as it will lose the starchy coating that creates the creamy and slightly chewy texture once cooked.
Uruchimai or Japanese short-grain rice is a short-grain cultivar of Japonica rice and is the staple ingredient of Japanese cuisine. The grains of this type of rice are short and plump and contain more starch than regular rice.
They're also known for their sticky and moist texture. Uruchimai is incredibly versatile and can be used in various types of dishes. It’s mostly eaten plain, but the rice can be served with vegetables, seafood, dashi, or soy sauce. This rice variety is also used to make sake, shochu, and rice vinegar.
Bomba is a Spanish variety of rice characterized by a short grain. The rice has a high content of amylose and a pearly white color of the grain. What distinguishes Bomba from most of the other varieties is that it can absorb two or three times its volume in water.
It will not burst, but hold its structure when cooked, expanding in width rather than in length, forming round bombs in the process. Bomba takes a long time to mature, and it has been harvested since the 14th century. Nowadays, it's mostly grown in wetlands south of Valencia.
A Japanese short-grain cultivar, koshihikari was created in 1956 by crossing two different strains of Nourin No.1 and Nourin No.22. Despite its recent creation, today, it is the most grown rice in Japan and the most consumed as well. It was named after the historic Koshi province and translates as light of Koshi.
The fact that it is extremely sticky and chewy, as well as soft, made it a favorite of the Japanese, who use it to make sushi, onigiri, and other rice-based dishes. Besides Japan, koshihikari is also grown in Australia and the U.S.
Khao Hom Mali Thung Kula Rong-Hai is jasmine rice also known worldwide as Thai Fragrant Rice or Thai Jasmin Rice, produced in a vast open area in the center of Northeast Thailand, in the provinces of Roi-et, Mahasarakam, Surin, Yasothon and Srisaket.
It comes in two varieties - brown or white rice. The rice is elongated, slim, glossy and transparent, with a floral scent of pandanus leaves. Its texture is smooth, and the rice hull is of a straw-like yellow color. After being cooked for 15 to 20 minutes, it tastes slightly sweet, delicate, velvety and spongy and the texture becomes smooth, sticky and creamy.
Carnaroli is an Italian rice variety that's mostly used for the preparation of risotto. It's characterized by a short grain, smaller than the one of Arborio rice, and a high starch content. As a result, Carnaroli rice can absorb liquids without becoming overcooked, creating the creamy texture that's a characteristic of great risottos.
It's grown in the Novara, Vercelli, and Pavia provinces. The rice variety was discovered by Emiliano Carnaroli as a cross between Lencino and Vialone Nano varieties, hence the name. Interestingly, Carnaroli rice is often hailed as the 'caviar' or 'king' of Italian rice.
THE BEST Carnaroli Rices
Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon became known as the "king of rice" thanks to its exquisite qualities, and it found its way to Türkiye, where it is considered the finest quality rice.
Depending on the variety, Baldo rice can come in a long, medium, and short-grain format, although short-grain is most known and used. It has a buttery aroma and a distinct but not overpowering taste, with pronounced starchiness (Turkish varieties tend to be starchier than the Italian).
Rice paper is one of the main staples of Vietnamese cuisine, used for making appetizers by wrapping the ingredients in it. The wrapper is made from steamed rice batter that has been dried in the sun. When preparing dishes or appetizers using rice paper, it should be submerged in water for a few seconds until it softens, and then it can be filled with virtually anything, from cucumbers and tofu to Chinese sausages and omelets.
One of the most popular dishes that uses rice paper is the famous spring roll. The wrappers are quite low in calories and high in protein, although other ingredients such as coconut milk, chili, and sesame seeds can also be added in order to enhance their flavor.
TABLE OF CONTENTS
Best Rice Producers in the World
Youmi Youtian is a Taiwanese producer specializing in high-quality rice products. Their range includes various types of rice, such as whole grain rice, functional rice, and mini packs, as well as snacks like rice crackers. The company is dedicated to offering healthy and natural products without additives, catering to health-conscious consumers.
Their mission is to provide the most natural and nutritious rice products while promoting sustainable agriculture and supporting local farmers. By prioritizing quality and sustainability, Youmi Youtian strives to bring the best of Taiwan's rice heritage to the global market.
Acquerello is a renowned Italian rice producer based in Livorno Ferraris, Piedmont, known for its commitment to quality and tradition. Established in 1991 by Piero Rondolino, Acquerello operates from Tenuta Colombara, a historic estate in Italy's prime rice-growing region.
The company specializes in Carnaroli rice, often called the king of rices, valued for its superior texture and versatility in cooking. What sets Acquerello apart is its unique aging process - rice is stored in refrigerated silos for at least one year, enhancing starch stability and enriching its flavor.
BEST Riso Acquerello Rices
Riso Magno is an Italian company composed of a team of young professionals dedicated to healthy and authentic products. They specialize in selecting the highest quality 100% Italian rice, grown in the fertile regions of Piedmont, particularly in the Vercelli area, renowned for its premium rice production.
The company prides itself on collaborating with a network of specialized producers who implement sustainable agricultural practices, preserving soil resources and supporting local communities. Their commitment to quality is reflected in the careful supervision of every production stage and the detailed design of their packaging, ensuring the freshness and practicality of their products.
TABLE OF CONTENTS
Best Rices in the World
AWARDS
Crystal Taste Award - 3 stars
2025
Sweetheart Brown Rice is a premium rice product crafted by Youmi Youtian, a Taiwanese company renowned for its dedication to quality and natural ingredients. This brown rice is celebrated for its rich, nutty flavor and exceptional nutritional benefits, offering a wholesome choice for health-conscious consumers.
Whether for daily meals or special occasions, Sweetheart Brown Rice offers a delicious and nutritious choice that satisfies both taste and wellness.
AWARDS
Crystal Taste Award - 3 stars
2024
Acquerello, an esteemed Italian rice producer, offers an exclusive 8-year-aged Carnaroli rice, representing the pinnacle of their rice aging process. This exceptional product is derived from only 1% of their harvest, meticulously aged in temperature-controlled silos at 15°C for eight years.
This extended aging process stabilizes the starches within the rice grains, resulting in a firmer texture and an enhanced ability to absorb flavors, making it particularly well-suited for gourmet dishes. A unique, patented process reintegrates the rice germ into each grain, preserving the nutritional benefits of whole-grain rice while offering the sensory qualities of white rice.
Acquerello rice, produced by Acquerello in Italy, is a premium Carnaroli rice renowned for its exceptional quality, flavor, and nutritional benefits. Grown and processed at Tenuta Colombara in Livorno Ferraris, Piedmont, Acquerello rice undergoes a unique aging process of at least one year in refrigerated silos.
This aging enhances the stability of the starch, resulting in superior texture and flavor. The rice is processed using a patented method that reintegrates the germ, preserving essential nutrients while maintaining the integrity of each grain. Favored by top chefs worldwide, Acquerello rice is ideal for risottos and gourmet dishes, offering unmatched creaminess and consistency.
Riso Magno's Carnaroli Rice is a premium Italian rice variety, highly favored by chefs for its exceptional quality. The grains are notably elongated, pearly in appearance, and possess a slightly sweet flavor. This rice is ideal for preparing al dente risottos, gourmet dishes, and rice salads.
The recommended cooking time is 15 minutes to achieve a perfect al dente texture. Notably, the rice is free from allergens, contains no chemical additives or preservatives, and is non-GMO. It is processed using traditional stone whitening methods, preserving the germ and maintaining the grain's natural properties.
AWARDS
Superior Taste Awards - 2 stars
2024
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