7.Glutinous Rice
Don’t be fooled by the name. Like all rice, it’s gluten free. The name is a nod to its sticky, glue-like texture. It’s also known as sweet or sticky rice, and it’s loaded with a starch called amylopectin. The sweetness makes it popular in desserts, but you’ll find it in savory dishes, too. It’s especially good when you want to shape the rice, like in Japanese sweet rice balls.
8.Basmati Rice
The long-grain “prince of rice” comes from the foothills of the Himalayas. It’ll fill your kitchen with a nutty aroma and your mouth with an almost buttery taste. It’s standard in Indian cooking like curries. But don’t limit yourself. Try it in any dish that calls for a long-grain rice. You can find white and brown versions. Brown ones have a stronger scent.
