???? Types of Rice
1. Korean & Japanese Rice (Medium Grain)
This is your everyday rice in my house.
It’s slightly sticky, soft, and perfect for bowls, sushi, and eating with chopsticks.
Look for:
Botan Rice
Nishiki Rice
Tip: At Asian markets, Korean rice often has a “0” or circle symbol on the bag. That’s a quick way to spot it.
2. Jasmine Rice (Long Grain)
This is what you’ll typically use for Chinese-style dishes.
Fluffy
Slightly separated grains
Light and fragrant
I usually grab a jasmine rice with a non-GMO label, but what matters most is how you cook it.
3. Sweet Rice (Glutinous Rice)
This is your sticky rice.
Very soft and chewy
Used for sticky rice dishes and desserts
If you want that extra sticky texture, this is the one.
???? Rice to Water Ratios
If you remember nothing else, remember this:
???? When in doubt: equal parts rice and water
Here’s how I personally cook each type:
Jasmine Rice
1 cup rice : 1¼ cups water
Sweet (Thai) Rice
1 cup rice : about ⅔–1 cup water
Korean / Japanese Rice
1 cup rice : 1 cup water
???? Rice Cooker Tips
You do NOT need an expensive rice cooker.
I used to have a high-end Japanese rice cooker that lasted years, but I’ve also used a cheaper one that works just as good. At the end of the day, the rice came out the same.
What actually matters:
A keep warm function
Easy-to-clean removable parts
The right size for your home
If you’re cooking for yourself or a small family, a smaller one is perfect.
???? Nay’s Tip
I always keep rice in my rice cooker.
When it starts getting low or a little old, I just make a fresh batch and keep it going.
That’s how I grew up, and it makes cooking so much easier.
Fresh rice ready at all times = better meals, every time.
???? Final Note
Rice isn’t complicated. People just overthink it.
Start simple.
Use the ratios.
Find the rice you like.
And once you get it down, everything you cook will taste better.
