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. 

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.

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. 

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.

Also known as purple rice, black rice is a group of several types of Oryza sativa or Asian rice. Some of the varieties of black rice include Indonesian black rice, Philippine heirloom balatinaw black rice, Philippine pirurutong black glutinous rice, Thai jasmine rice, and kalo dhaner chaal (black paddy rice) from Bangladesh.

In China, black rice is also known as forbidden rice because, in the past, it was banned to regular folk and eaten only by the Emperor as it improved its health and longevity. In general, black rice takes longer to cook and turns purple with cooking. 

Pinipig is immature glutinous rice that is pounded until it transforms into delicate flakes with a unique light green color, subtle flavor, and an unusual, delicate texture. Before consumption, the flakes are usually lightly toasted until crispy and light in color.

The toasted flakes are used in an array of Filipino dishes - they are often incorporated in traditional cookies, candies, and cakes, or used as a topping in creamy desserts such as halo-halo. Pinipig is also employed in Vietnamese cuisine, where it is known as cốm, and in Thailand, where it is more familiar as kao mow.

Nàng Thơm chợ Đào is a traditional rice variety originating from Vietnam's Mỹ Lệ commune in Cần Đước district, Long An province. Literally translated, the name means the virgin Thom of the Red Market, with the word Thơm presumably meaning scented in reference to the distinctive aroma of this rice variety.

It was first sold in the Red Market, hence the word Đào in its name. The rice grains are small and long, with a small pinkish kernel inside called hạt lựu, meaning pomegranate seed. After cooking, the rice also develops a slightly sweet flavor, which is why it's more prized and a bit more expensive than most other varieties.