This document provides information on various rice varieties, including basmati, jasmine, black, red, wild, glutinous, sushi, risotto, and paella rice. It also discusses trends in specialty rice varieties, including increasing demand for black, red, and organic rice varieties in Europe. International organizations are working to develop new hybrid rice varieties with improved yields, quality, and stress tolerance. However, genetically modified golden rice faces restrictions and opposition in Europe.

1. RICE
VARIETIES
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2. BASMATI
RICE
Basmati is an aromatic rice type with a
long slender grain. The aroma is
accentuated by the ripening of the grain.
Basmati rice is mainly cultivated in India
and Pakistan. In Indian dishes spices are
added to enhance the aromatic properties.

3. JASMINE RICE
Jasmine is also a long-grain aromatic rice
variety. Compared to basmati, jasmine rice has
a less pronounced fragrance. The grains are
slightly sticky after cooking. Jasmine rice is
cultivated in Southeast Asia (Thailand,
Vietnam, Cambodia, Laos). Most of Europe’s
import is Thai jasmine rice..

4. BLACK RICE
Black rice is also known as forbidden rice. It obtains its
colour due to a strong antioxidant called anthocyanin.
Black varieties can be glutinous or aromatic. They are
cultivated in different parts of Asia such as in Thailand,
China and Indonesia. It is traditionally used in sweet or
dessert-like recipes, but nowadays also encountered in
savoury dishes. Black rice is sometimes also called
purple rice.

5. RED RICE
Red rice varieties are usually consumed as a
whole grain or unhulled rice. The bran layer
has a distinctive red colour instead of brown.
Red rice has a nutty flavour. Both the Indica
and Japonica type have red rice varieties.

6. WILD RICE
Wild rice is not an actual rice variety,
but a grass. The grains are long,
slender and dark coloured. Wild rice is
mainly grown in North America.

7. GLUTINOUS RICE
Glutinous rice is also known as sticky rice. It is
popular in sweet dishes, desserts and snacks.
Because of its stickiness, the rice is normally
steamed instead of cooked. After steaming the
white grains become translucent (see-through),
which is the reverse effect of other rice varieties
that turn from translucent to white when cooked.

8. ‘SUSHI’ RICE
For sushi Japanese or Japonica
rice is used. This rice is
called uruchimai in Japan. It is a
short-grain rice that has a sticky
texture when cooked. It should
not to be confused with glutinous
rice. It is a staple food in Japan,
while in Europe it is often referred
to as ‘sushi rice’.

9. ‘RISOT TO ’ RICE
The traditional rice for risotto is Arborio
rice. This is a Japonica variety produced in
the Po valley in Italy. When cooked the
grains become creamy and chewy. Arborio
rice is sometimes replaced by cheaper
Asian alternatives of short to medium rice
with high starch content.

10. ‘PAELLA’ RICE
The traditional Spanish dish paella uses locally
cultivated short-grain rice varieties, such as
Bomba rice or Bahia rice. These Spanish
varieties that are cultivated in Calasparra and
Valencia region are known to absorb liquid
very well.

11. FLOATING RICE
Floating rice is a very specific type of rice
from Vietnam. Our study on specialty rice
from Vietnam describes the opportunities
for this type of rice in Europe.

12. W H I C H T R E N D S O F F E R
O P P O R T U N I T I E S O N T H E
W O R L D M A R K E T F O R
S P E C I A LT Y R I C E
VA R I E T I E S ?
The International Rice Research
Institute suggests that the
demand for speciality rice
products is increasing, along with
the need to improve rice varieties.

13. B L AC K R I C E , F O R E X A M P L E , I S B E I N G
I M P O R T E D F R O M T H A I L A N D . H O W E V E R , G R O W E R S
I N I T A L Y H A V E A L S O T A K E N C H I N E S E B L A C K R I C E
I N T O P R O D U C T I O N . I N T H E S O U T H O F F R A N C E , A
R E D R I C E V A R I E T Y I S B E I N G P R O D U C E D .
C O N S U M E R S A R E A T T R A C T E D T O T H E S E R I C E
V A R I E T I E S , B E C A U S E T H E Y P R O V I D E A
G O U R M E T E X P E R I E N C E A N D A R E O F T E N
P R O M O T E D F O R T H E I R H E A L T H Y N A T U R E .
Many rice varieties are available as organic
products. Producing and exporting organic
rice can be an opportunity, because the
availability is often not sufficient for the
growing demand.

14. O R G A N I S AT I O N S S U C H A S
T H E I N T E R N AT I O N A L R I C E
R E S E A R C H I N S T I T U T E ( I R R I ) A N D
T H E G L O B A L R I C E S C I E N C E
PA R T N E R S H I P ( G R I S P ) P L AY A N
A C T I V E R O L E . T H E Y L O O K I N T O
D E V E L O P I N G N E W H Y B R I D R I C E
VA R I E T I E S A N D T E C H N I Q U E S T H AT
P R O D U C E A B E T T E R G R A I N Q U A L I T Y,
H I G H E R Y I E L D S , B E T T E R
T O L E R A N C E A G A I N S T A D V E R S E
C L I M AT E A N D D I S E A S E S , A N D
F E W E R F A R M I N P U T S .
The modified variety golden rice contains a high
value of beta carotene (Vitamin A), offering a
potential solution to malnutrition. However,
Europe has very strict legislation on genetically
modified organisms (GMOs) and there is also
resistance; see STOP Golden Rice Alliance

15. P R I M A RY I N F O R M AT I O N
S E RV I C E S
W W W . P R I M A R Y I N F O . C O M
M A I L T O : P R I M A R Y I N F O @ G M A I L . C O M