How rice shapes global diets and industries beyond the plate

How to Choose the Right Rice for Any Dish: A Guide from Krasnoyarsk Experts

Rice is one of the world's most popular grains—and its uses extend far beyond the kitchen. It serves as a raw material for writing paper, ropes, cardboard, mats, and even cosmetics like powder and oils, not to mention rice-based beer.

Over 90% of the world's rice is grown in Asia. In Russia, rice fields can be found in Krasnodar and Primorsky Krai, Astrakhan Oblast, Adygea, Dagestan, Kalmykia, and Chechnya. The crop thrives in high temperatures and abundant moisture, which is why it is cultivated on artificially flooded paddies.

Nutritionally, rice contains 73–81% carbohydrates, 6–9% protein, starch, fiber, vitamins, amino acids, and minerals.

Experts from the Krasnoyarsk branch of the Federal State Budgetary Institution "Center for Agrochemical Services" explain that rice varieties differ in grain length and shape, color (ranging from white, red, and yellow to beige and even purple), starch content, and processing method. What's more, a single variety can change its properties depending on how it is processed.

For example, short-grain rice—with opaque grains up to 5 mm long—is high in starch. Long-grain rice (up to 8 mm) comes in white or brown varieties, while medium-grain rice (up to 6 mm) is slightly less translucent and also rich in starch. Brown or unpolished rice undergoes minimal processing, retaining its bran layer, which gives it its characteristic color.

Processing methods produce different types of rice: parboiled rice (golden in color, retaining more nutrients), polished white rice (with a smooth surface), and lightly milled rice (which preserves more nutritional value). A byproduct of processing is broken rice, made from fractured grains.

Which Rice for Which Dish?

Experts emphasize that different dishes require different types of rice, as their properties depend on grain shape, starch content, and processing.

For pilaf, long-grain varieties with low starch content work best—they stay fluffy and separate. Basmati rice doesn't clump when cooked and nearly doubles in length. Jasmine rice, when rinsed beforehand, holds its shape well, while Devzira is prized for its firmness and ability to absorb fat and water. Parboiled white rice like Lazer or even short-grain rice can also work for pilaf.

For risotto, medium-grain varieties with high starch content—such as Arborio, Carnaroli, or Baldo—are ideal. Brown, red, or parboiled rice, however, won't yield the right texture.

For sushi and rolls, traditional short-grain rice is the go-to choice—it becomes sticky when cooked while keeping its shape. Long-grain and parboiled rice are not suitable for Japanese cuisine.

For porridge, soup, casseroles, and pudding, round-grain rice is the best choice—it cooks to a tender, creamy texture. Before cooking, experts recommend rinsing it several times in warm water to remove excess starch.

For side dishes, opt for long-grain rice, which stays separate and fluffy, or unpolished varieties like brown, tan, red, or even black rice.

When it comes to general rules, polished white rice cooks quickly and has a neutral flavor.

Brown rice retains far more nutrients but takes longer to prepare. Parboiled rice, meanwhile, stays fluffy while preserving its nutritional benefits.

How to Choose Rice in the Store

When buying rice, check the grains for uniformity—they should be whole, without dark spots, cracks, or foreign particles. The packaging should be intact and include the manufacturer's details and expiration date.

Specialists at the Krasnoyarsk branch of the Agro-Industrial Complex Testing Center regularly assess rice for compliance with GOST standards and the Technical Regulations of the Eurasian Customs Union. They evaluate organoleptic properties, moisture content, impurities, contamination, pest infestation, and levels of GMOs, pesticide residues, radionuclides, mycotoxins, and heavy metals. Thanks to these rigorous checks, the rice on store shelves remains high-quality and safe.