Some varieties of rice are suited to any recipe, while others have their own specific characteristics.

Thus, to make a risotto, you should choose arborio or carnaroli.

For sushi, it's best to opt for a Japanese short-grain rice that becomes slightly sticky when cooked.

Jasmine rice, although long-grain, is somewhat sticky and moist after cooking.

Basmati is prized for its long thin grains, never sticky, that get longer when cooked.

In general:

• When cooked, long-grain rice produces light, dry grains that separate easily.
• Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties, and the grains stick together when cooked.
• Medium-grain rice, as could be expected from its name, has a size and character between the other two.

Try also for their specific taste, a Basmati, a Jasmine rice... a world to discover.

 Unlike brown rice, white rice will keep for a long time in a tightly closed container, away from humidity. 

It all depends on its origin. Some rice varieties need only a quick rinse under cold water, while other require soaking to produce more even cooking of the grains. This technique also allows you to reduce the cooking time by almost half.

Thai rice should be rinsed in cold water before cooking.

Basmati rice should be soaked in cold water for 20 minutes before cooking so that it will better absorb the cooking liquid.

There are two methods: cooking directly in liquid, and the pilaf method, which consists of sautéing the grains in fat until pearly before adding the liquid. 

To add flavor to your rice, substitute a light vegetable, chicken or fish stock for the water.

To decrease portions in a calorie-reduced diet, add finely diced vegetables.