Jasmine rice come from Thailand, Vietnam, or Cambodia, and mainly are used in Southeast Asian cuisine. This is a long-grain sort, having a slight flower aroma, and when it is ready, it has soft and silky texture. Grain is shorter and thicker, compared to Basmati Rice. It is important to rinse it before cooking, in order to remove unnecessary starch. It is cooked either on steam or simply pouring over water that it absorbs.

Preparation:  Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 15 minutes. Drain before serving.

Long-grain rice sort, manly used for Indian, Persian, and Middle East cuisine. It must be soaked in water before cooking at least for 30 minutes, in order to absorb the water and do not break while cooking.

Prepartion:  Rinse the rice, pour into boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 15-18 minutes. Drain before serving.

Brown rice is the healthiest rice, as it is the less-processed, therefore it has a brown color. Its nutrition value is the highest and it has the highest amount of fiber out of all rice types. Besides, the Brown Rice has nut-like aroma.

Preparation:  Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 25 - 30 minutes. Drain before serving.

This is a rice mixture, combined from 85% of steamed rice, 7.5% red rice, and 7.5% wild rice in black color. Variety of rice textures and colors make them as interesting component for salad or side-dish of any main course.

Preparation:  Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 20 minutes. Drain before serving.

Steamed long-grain rice keeping shape also during longer cooking period. Good for recipes where longer stewing or boiling period is required.

Preparation:  Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 20 minutes. Drain before serving.

This rice has a large and round grain and a very high content of starch, which gradually separates while cooking. Slow cooking is required, in order to release the high content of starch contained by it.

  Preparation:  Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 35 minutes. Drain before serving.

Rice having a great deal weaker shell, which partly dissolves while cooking and rice stick together. It is clearly white, when ready.

Preparation: Pour rice into the boiling water (proportion 1:2). Add salt by taste. Put the lid on the pot, boil 15 minutes. Drain before serving.