1. Long Grain Rice: Slim and lengthy in appearance. The rice is fluffy and dried when cooked. And because of its low starch content, the rice is separated easily without excessive stickiness.
- Long-Grain White Rice: The bran is removed. After cooking, the grains remain fluffy and separated, with a slightly sweet flavor.
- Long-Grain Brown Rice: The whole-grain version of its white rice counterpart with many nutrients from the unseparated bran layer.
2. Jasmine Rice: Jasmine is a long-grain aromatic rice variety. The grains are slightly sticky after cooked, with a slightly sweet flavor.
- Jasmine White Rice: The origin of the name "Jasmine" is used to refer to the color of the traditional white rice, which is the color of jasmine.
- Jasmine Brown rice: The whole-grain version with the bran unseparated. Brown jasmine rice has an oat flavor and contains gamma oryzanol which can decrease cholesterol in blood vessels.
- Jasmine Red Rice: the red color comes from its anthocyanin content. It is usually eaten un-hulled or partially hulled. Rich in nutrition.
oJasmine Black Rice: obtains its dark color due to a strong antioxidant called anthocyanin. Very good biological activity with human health. Black Jasmine Rice is used in sweet or dessert-like traditional recipes, but nowadays people also encounter it in other tasty dishes.
3. Glutinous Rice: Glutinous rice is also known as sticky rice. Stickiness and bear an opaque look after cooked. Popular in sweet dishes, desserts, and snacks.
4. Fragrant Rice (Sen Kra Oub): It is one of the most beautiful types of rice (origin from Cambodia) with its smooth aroma and soft texture. It is the perfect grain for the fried rice dishes.