There are no hard and fast rules on which type of rice to use in any particular recipe. It is simply a matter of personal preference. In the end, you’ll find that no matter which type of U.S.-grown rice you use, the menu possibilities are truly endless.

Long Grain: Kernels are slender and four to five times as long as they are wide. When cooked the grains are separate, light and fluffy.

• Rice varieties: U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati, U.S. aromatic red
• Great for: Entrées, rice bowls, pilafs, stuffings, rice salads, jambalaya and more

Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater
tendency to cling, a desirable characteristic in many dishes.

• Rice varieties: U.S. medium grain brown and white, U.S. arborio, U.S. black japonica
• Great for: Sushi, rice bowls, risotto, paella, rice puddings, desserts

Short Grain: Kernels are plump and almost round in shape. After cooking, the grains are soft and clingy.

• Rice varieties: U.S. short grain, U.S. sweet
• Great for: Sushi, paella, Asian dishes, rice puddings, desserts