Grains are true kitchen workhorses. Not only do they taste excellent on their own, they’re also a stellar complement to everything from soups to stews to sauces. And within this category, you’re really spoiled for choice: According to the Rice Association, there are more than 40,000 varieties of cultivated rice alone. Add other grains, like couscous and quinoa—let alone grain-adjacent options like wild rice and orzo—and you’ve got a lot to pick from.
While we won’t attempt to list nearly that many right now, we are here to give you a primer on some of the most popular and tasty types. We also tapped two grain-loving chefs to help us out: New Orleans-based Alon Shaya and Sofía Mojica of Punta Mita, Mexico. “Rice connects the entire world through its flavor, traditions, and place on the table,” Shaya says. “And I love how all different kinds need to be treated uniquely to get the most out of their characteristics.” If trying to cook a new grain feels like too much of an undertaking, Near East products make for a fast, easy, and approachable way to test the waters with some new grains.
Long-Grain vs. Short-Grain Rice
“Long-grain rice is firm, light and fluffy; it’s not as sticky as short-grain,” Mojica says. Think of it as your best bet for pilafs or fried rice. “Shorter-grain rices are starchier, which makes them great for creamy dishes like sushi, rice pudding, and risotto.” If you’ve never eaten long-grain, a great introduction is Near East’s Original Rice Pilaf Mix, which melds the rice with subtle notes of garlic and onion. Or, try Near East’s new Heat & Eat varieties for a quick and easy option.
Basmati Rice
This aromatic variety is popular in Middle Eastern and Indian cooking. Shaya recommends soaking it and then rinsing until the water runs clear before cooking it over low heat. “I love basmati when I make Persian tahdig,” he adds. It’s also commonly served with curries and used in pilafs.
Brown Rice
This whole-grain rice is one of Mojica’s favorites with grain bowls or adding extra texture to salads. It is an easy and delicious way to include additional fiber in your dish. Near East’s Brown Rice Pilaf Mix, which mixes the grain with orzo, carrots, and a spice blend featuring garlic and parsley, is one of our favorite ways to serve it.
Jasmine Rice
This tender and floral rice is among Shaya’s favorites. “It’s delicious for an all-purpose rice,” he says. “I love adding it to my tomato soup.” It’s even fantastic all on its own. Like basmati, it’s best cooked in boiling water over low heat for about 15 minutes.
Couscous
This fluffy semolina-based grain is very popular in both African and Mediterranean food. You can sub it in almost anywhere you’d use rice, and it works equally well in savory and sweet dishes. Mojica loves its soft texture. If you’ve never tried it, pick up one of Near East’s couscous products: They cook up in minutes and come in flavors including Toasted Pine Nut and Garlic & Olive Oil.
Orzo
“If pasta and rice had a baby, this would be it. It looks like a longer rice grain, but it is a pasta,” Mojica says. Orzo soaks up creamy sauces nicely, and Shaya also loves its delicious texture. It’s also excellent combined with long-grain rice, as in Near East’s Heat & Eat Original Rice Pilaf.
Quinoa
With its slight crunch and subtle nutty flavor, quinoa is excellent even without additional seasoning. But the South American seed (yes, it’s actually a seed!) is incredibly versatile. “It’s great for salads, bowls, and soups,” Mojica says. “You can also dry it in the oven after cooking and use it to add a crunchy texture to ceviches or salads.” For a shortcut, pick up Near East’s Quinoa Blend, a mix of quinoa and rice, in flavors like Roasted Red Pepper & Basil and Rosemary & Olive Oil.
Wild Rice
Wild rice is in fact a semi-aquatic grass, but it’s often prepared in rice dishes and treated as a cousin. “It’s full of rich, earthy flavor,” says Shaya. “It’s amazing with roasted meats and game, as well as hearty vegetables like winter squash.” And while dried wild rice can take upward of an hour to cook, Near East’s Heat & Eat Long Grain & Wild Rice microwaves in 90 seconds.
Juliet Izon is a New York-based freelance writer who focuses on travel, food, interior design, and entertainment.
