Which Rice is Right?


The staple food in Japanese cooking is simple, white rice. So much so that word for rice,

ご飯 (pronounced go-han), is the same word used for “food” and “meal” respectively. However, your average Asian grocery store is bound to carry several different varieties. With all these varieties, which rice is the right one? Refer to this guide to determine which rice will suit the recipe you have in mind.


White Rice: This is the most basic one that you’ll find. It is typically sold in short and medium grain varieties, though the difference between them is not especially noticeable if you’re purchasing an Asian cultivar. White rice has both the bran and the germ of the grain removed, making it almost entirely composed of starch. It has a smooth, slightly sticky texture and is very soft making it ideal for more delicately textured foods like sushi or rice balls. White, short to medium grain rice is also the type commonly referred to as “sticky rice” in older recipes, due to it being significantly stickier than long-grain varieties. This is not to be confused with actual Asian sticky rice, which is only used to make the pounded rice cake mochi.


Brown