Left Basmati Koshihikari Adan rice African rice (Oryza glaberrima) Akitakomachi Albufera Arborio Arroz Carolino das Lezírias Ribatejanas PGI Arroz de Valencia PDO Arroz del Delta del Ebro PDO Bahía Baldo Balilla Basmati 370 Black rice Bomba BRRI dhan29 Calasparra PDO Calrose Carnaroli Carolina Gold Chak-hao Chucheong (Akibare) Ciherang Della Dixiebelle El Paso 144 Ermes Giza 177 Glutinous (sticky) rice Gobindobhog Hashemi Hinohikari Hitomebore İpsala rice PDO IR64 IR8 IRRI-6 Jasmine 85 Jasmine rice (Thai Hom Mali) JES Jethobudho Joha rice Jumli Marshi Kalanamak Kalojira Kataribhog Khao Dawk Mali 105 Khao Kai Noi Khao Sangyod Muang Phatthalung Kinuhikari Kokuho Rose Milky Queen MR219 Nanatsuboshi Nang Thom Cho Dao Nangeng 46 Nangeng 9108 Navara NERICA (New Rice for Africa) NERICA-L-39 Odae Ofada rice Omachi Pachchaperumal Pandan Wangi Parboiled rice Paw San Hmwe Phka Rumduol Presidio Pusa Basmati 1121 RD6 Riceberry Riso di Baraggia Biellese e Vercellese PDO Riz de Camargue PGI Rojolele Roma Rondo Samgwang Sant'Andrea Sasanishiki Sénia Sierra Sindongjin ST25 Super Basmati Suwandel Taichung 194 Taikeng 9 Tam Xoan Hai Hau Tarom Tinawon Tsuyahime Venere Vialone Nano WITA 8 WITA 9 Wuchang rice Yamada Nishiki Yumepirika Right Basmati Koshihikari Adan rice African rice (Oryza glaberrima) Akitakomachi Albufera Arborio Arroz Carolino das Lezírias Ribatejanas PGI Arroz de Valencia PDO Arroz del Delta del Ebro PDO Bahía Baldo Balilla Basmati 370 Black rice Bomba BRRI dhan29 Calasparra PDO Calrose Carnaroli Carolina Gold Chak-hao Chucheong (Akibare) Ciherang Della Dixiebelle El Paso 144 Ermes Giza 177 Glutinous (sticky) rice Gobindobhog Hashemi Hinohikari Hitomebore İpsala rice PDO IR64 IR8 IRRI-6 Jasmine 85 Jasmine rice (Thai Hom Mali) JES Jethobudho Joha rice Jumli Marshi Kalanamak Kalojira Kataribhog Khao Dawk Mali 105 Khao Kai Noi Khao Sangyod Muang Phatthalung Kinuhikari Kokuho Rose Milky Queen MR219 Nanatsuboshi Nang Thom Cho Dao Nangeng 46 Nangeng 9108 Navara NERICA (New Rice for Africa) NERICA-L-39 Odae Ofada rice Omachi Pachchaperumal Pandan Wangi Parboiled rice Paw San Hmwe Phka Rumduol Presidio Pusa Basmati 1121 RD6 Riceberry Riso di Baraggia Biellese e Vercellese PDO Riz de Camargue PGI Rojolele Roma Rondo Samgwang Sant'Andrea Sasanishiki Sénia Sierra Sindongjin ST25 Super Basmati Suwandel Taichung 194 Taikeng 9 Tam Xoan Hai Hau Tarom Tinawon Tsuyahime Venere Vialone Nano WITA 8 WITA 9 Wuchang rice Yamada Nishiki Yumepirika
Basmati 7.2 × 1.8 mm Koshihikari 5 × 2.9 mm 5 mm The grain laboratory Grains drawn at approximate typical milled dimensions; the grid is 1 mm. Lots vary by cultivar, harvest and milling. Basmati Koshihikari What the name means A group of cultivars A single cultivar Length Long grain · 7.2 mm Short grain · 5 mm Length : width 4.0 1.7 Amylose Intermediate amylose Low amylose Aromatic ✓ — Cooked texture Dry, separate, slender grains that lengthen markedly on cooking, more than they swell. Soft, glossy and cohesive; grains cling together without turning mushy, and stay tender as they cool — which is why it suits onigiri and bento. Water absorption, or excess water drained absorption: follow the pack or rice-cooker marks Open the entry → Open the entry →
Amylose is the straight-chained part of rice starch. More amylose: firmer, separate grains that harden as they cool. Less amylose: softer, stickier rice. Waxy (glutinous) rice has almost none.
