There is more to rice than brown or white and long or short.

While these categories correlate to cook time, texture and flavor, it is important to remember that rice is a complex, beautiful ingredient.

One of the world’s oldest crops, rice is the substance that has fueled bodies for thousands of years. It is a delicacy ― a treasured ingredient grown around the world. Rice is a worldwide pantry staple.

Originating in China and then spreading as a cultivated crop throughout the world, rice has a history that tells a tale of empires, explorers, colonization and war. The story of rice even prompts the question: If not for Alexander the Great, when would rice have made its way west?

The more one dives into rice, the more facts and varieties are revealed. Studying and cooking rice appear to be a never-ending journey. Ultimately though, rice feeds the Earth’s population, and each part of the world has a specific type that defines its dishes and tells a story.

For this reason, certain recipes simply cannot be without a specific rice. These dishes represent culture, taste and tradition.

Size

To thoroughly understand rice, one must have the basic facts: the differences in grain sizes and colors. Rice is classified by size and its height-to-width ratio. Is it short and fat or tall and skinny? This determines grain classification, cooking methods and cook time.

Short grain is a starchy rice that results in a sticky texture and works best with dishes like sushi and rice pudding.

Medium grain retains moisture well and is slightly sticky. It works well in dishes like risotto and paella.

Long grain is light and fluffy and tends to separate easily when cooked. It works well in side dishes and salads.

Color

The color of the rice indicates flavor and ultimately comes down to the cook’s preference. The rice coloring or lack of pigment is a result of how the crop was processed and correlates to nutrient levels.

Brown, gold, red and black rice: The healthier of the two classifications (“brown” or “white”), these pigmented rice varieties have the outer hull, germ and bran still intact. Colored rices are considered whole grain and typically result in a nuttier, more flavorful taste.

White rice: With a delicate taste and weight, white rice has been stripped of its outer hull, germ and bran. It has been milled and polished. This process alters its natural taste (the whole-grain nutty taste) and removes nutrients.

Lemon risotto made with Arborio rice (Rebecca White)

Classic dishes

Knowing what recipe you want to create and what flavor profile is desired will ultimately direct you to a specific rice variety to purchase. Here are a few rice-centered meals that revolve around a specific grain and rice.

Tahdig or “Upside Down”: basmati, long grain

Biryani: basmati, long grain

Risotto: Arborio, medium grain

Paella: bomba or Valencia, medium grain

Sushi: sushi rice, short grain

Jambalaya: jasmine or American long grain or medium grain

Rice pudding: Arborio or a short grain variety

Rebecca White of Plano blogs at apleasantlittlekitchen.com.

Classic white rice can be served with red chicken curry. (Rebecca White)

Instant Pot White Jasmine Rice

Author note: The ratio for jasmine rice is 1 part rice to 1 part water. Keep in mind that brown jasmine rice will take longer to cook.

2 cups water

2 cups white jasmine rice

Rinse off the jasmine rice with cold water. Immediately place the rice into the Instant Pot. Be sure to evenly spread out the rice in the pot. Cover with 2 cups of water. Seal the lid.

Cook on high pressure for 4 minutes. Naturally release pressure for 10 minutes. After 10 minutes, release any remaining pressure. Remove the rice from the Instant Pot and serve immediately.

Servings vary.