Red rice
A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture.
The best quality red rice comes from the Camargue region of France; other red rices, produced in North America, are also available.
Risotto rice
The famous medium-grain rice of Italy, this has plump, white, oval grains.
When cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy.
Arborio is the best-known of the risotto rices, but of even better quality are Carnaroli and Vialone Nano.
Short- and medium-grain rice
These rices contain a starchy substance called amylopectin, which causes stickiness (long-grain rice has much less of this starch).
After cooking, the individual grains cling together, which is why these rices are used in dishes where a creamy or sticky texture is wanted, such as risottos, puddings and sushi.