Sushi rice

Sushi rice is a short grain variety and relatively bland in flavour, therefore ideal to complement the flavours of sushi dishes and wasabi paste.  The rice with its super sticky texture is perfect to mould into sushi rolls.

Paella rice

Paella rice is plump short grain rice, which remains quite firm in texture, but with a distinct moist creamy edge.  The Bomba variety is considered to be the best paella rice as it was first grown next to the Spanish Mediterranean coast in the Valencia region, where the paella recipe was initially created. 

Short grain / round rice

Short grain or round rice as it is also known is highly absorbent in nature, creamy in texture and the grains cling together when they are cooked.  Short grain rice is traditionally used in dessert dishes such as rice pudding.

Red rice

Probably the most well known variety of red rice is Camargue which is grown in the wetlands near the delta of the Rhône river in France.  Distinctive in its reddish brown colour, this rice is slightly chewy and sticky in nature with a delicate nutty flavour when cooked.

Wild rice

Although classified as a rice, wild rice is actually a seed of a special aquatic grass.  The seed is long and slender in appearance with a subtle nutty texture.  Wild rice is usually mixed with easy cook rice in order to add contrast to a dish.