Different Rice of the worlds,

Arborio Rice – a short-grain Italian white rice

Basmati Rice – Basmati rice is native to India, where more than 70% of the world’s basmati supply is produced

Black Rice – Also known as purple rice or forbidden rice, black rice is named for its raw appearance

Bomba Rice – also known as Valencia rice, is cultivated in Spain

Brown Rice – Also known as whole-grain rice, brown rice is a lot like white rice, but hasn’t had as much of the grain removed—the only part removed from brown rice is the outer hull, which is inedible. White rice, on the other hand, has the outer hull, germ, and bran removed, and is polished once the milling process is complete. Brown rice thus has a denser texture, nuttier flavor, and higher nutritional value, including much more fiber, magnesium, B vitamins, and iron

Glutinous Rice – Glutinous rice, also known as sticky rice or sweet rice, is extremely popular in various Southeastern and Eastern Asian cuisines.

Jasmine Rice – Jasmine rice is a long-grain rice that’s known for its mild, sweet flavor. Primarily grown in Southeast Asia, jasmine rice is a staple in Thai and Cambodian cuisine

Red Rice – Also known as Himalayan or Bhutanese rice, red rice gets its name from its red husk and is mostly grown and consumed in Central Asia.

Sushi Rice – Sushi rice is a short-grain white Japanese rice that’s cooked and combined with rice vinegar, sugar, and salt and then incorporated into sushi. It’s known for its stickiness, but doesn’t possess the same qualities as glutinous rice.

Wild Rice – Wild rice isn’t exactly rice—rather, it’s a term for the grain produced by a certain type of grass native to North America and China. Wild rice is more difficult to cultivate and harvest than true rice, and has a tougher texture, but it’s a good source of protein, B vitamins, and lysine, an amino acid used in the biosynthesis of proteins.

Yamada Nishiki Rice
From Hyogo, Okayama and Fukuoka. The so-called King of Sake Rice.

Omachi Rice
From Okayama. Generally less fragrant, more defined flavor elements, more earthiness

Miyama Nishiki Rice
From Iwate, Akita, Yamagata, Miyagi, Fukushima, and Nagano. Slightly less dry sake, more rice-like flavor, more mouth feel, and quiet nose.