Worldwide there are more than 40,000 different varieties of rice. Here are some of the common and popular varieties.

Short-Grain (brown)
Description: This rice is small and can be sticky when cooked
Cooking hints: This rice needs to be soaked over night and then cooked with 1 part rice and 2 parts salted liquid for 20 minutes. Steam for 5 minutes before serving.
Best Uses
Pudding
Sticky sweet snacks
Desserts
Risotto
Croquettes and burgers
Recipe: To make traditional British Rice Pudding, put 3 tablespoons short-grain pudding rice (which has been soaked overnight) into a shallow buttered ovenproof dish. Stir in 3 cups milk and 2 tablespoons soft light brown sugar. Add a vanilla pod or a few drops of real vanilla extract and dot the top with a little butter. Bake for 2 ½ - 3 hours at 325 degrees F or until done. Stir at regular intervals.
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Short-Grain (white)
Description: Very flavorful, it yields a stickier, softer product. It is especially good when a creamy texture or stickiness is desired
Cooking hints: This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to one and 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.
Best Uses
Pudding
Sticky sweet snacks
Desserts
Japanese sushi
Rice balls
Idlis
Risotto
Croquettes and burgers
Sushi
Recipe:  To make traditional British Rice Pudding, put 3 tablespoons short-grain pudding rice into a shallow buttered ovenproof dish. Stir in 2 ½ cups milk and 2 tablespoons soft light brown sugar. Add a vanilla pod or a few drops of real vanilla extract and dot the top with a little butter. Bake for 2 ½ - 3 hours at 325 degrees F, stirring in the skin after about 30 minutes and again about an hour later.
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1.  Heat 1 cup of oil in a deep pot, sauté cumin seeds, eggplant, bellpepper and chopped onion until slightly tender,.
2.  Wash rice and add to the pot
3.  Add tomato paste, tomatoes and parsley.
4.  In another skillet, heat remaining oil; add beef and fry till cooked. Add beef mixture or garbanzo to rice mixture.
5.  Add ghee or butter, salt, and chili powder. Mix very well.
6.  Pour 3 cups water into the pan. Cover with a tight lid and cook on medium heat for 30-40 minutes or until done. Check the water content to see if more or less is needed during the 30 to 40 minutes. Add water if more is needed and evaporate the water if less is needed.

7.  Serve with yogurt that has fresh cloves of garlic crushed into it and is seasoned with salt and black pepper.
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Medium-Grain (brown)
Description: Short, plump kernel but less dense than short-grain. Moist, tender texture.
Cooking hints: Soak overnight or for 4 hours. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15-20 minutes.
Best Uses
soups 
side dishes
salads

Medium Grain (white)
Description: Short, plump kernel but less dense than short-grain. Moist, tender texture
Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes. Steam for 5 minutes before serving.
Best Uses

Long-Grain (brown)
Description: Chewy, with a firm texture and nutty flavor. Looks golden brown and fluffy after it is cooked.
Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 20 minutes. Steam for 5 minutes before serving.
Best Uses

• Pilafs

• Paella

• Stir fry

• Salads

• Side dishes

• Plain boiled white rice

Long-Grain (white)
Description: Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice. Long grained rice such as the Basmati and Jasmine are also aromatic.
Cooking hints: Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes.
Best Uses

• Pilafs

• Paella

• Stir fry

• Salads

• Side dishes

• Plain boiled white rice

• Not very good for puddings, burgers or any dish where the rice is not displayed whole. For such dishes parboiled rice or short grained rice is preferred.

Converted Rice (a.k.a. parboiled)
Description: The process of parboiling is from south India where steam was passed through the grains with the husks on. The nutrients are embedded into the grain by this procedure. The rice is polished after this teaming is done. This results in more nutritious rice than white rice and more digestible rice than brown rice. . For this reason other Asian countries that depended on rice as their staple sometimes had survey, but the Indians avoided it due to the process of parboiling. Also, This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Consumers and chefs who desire extra fluffy and separate cooked rice favor parboiled rice.
Cooking hints: This rice requires no rinsing due to its enrichment. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes
Best Uses

• an all purpose rice

• good for south Indian Idlis

• for pilafs

• plain boiled rice

• Excellent rice for side dishes along with vegetables.

Enriched Rice
Description: This is white rice so it does not contain any fiber. Nutrients are added back and they coat the rice.
Cooking hints: This rice requires no rinsing due to its enrichment. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes. Cooking varies as to the type of rice used
Best Uses - Depends on type of the rice used

Instant Rice (pre-cooked)
Description: This rice has been completely cooked and then dehydrated. It is good for quick cooking when life gets too busy and one wants to have a quick rice dish.
Cooking hints: Read the label as cooking directions vary as per the manufacturer. This rice may not be rinsed as it may be coated with nutrients. Generally a given amount of boiled water is poured over the rice to re-hydrate it.
Best Uses