The 10 Best Types of Rice for Asian Bowls

As a lover of Asian cuisine, I’ve always been fascinated by the endless possibilities that rice brings to a bowl. It’s the humble base that transforms a simple dish into a flavorful masterpiece.

In this article, I’ll be sharing the 10 best types of rice for Asian bowls, each with its unique texture and taste. From fragrant Jasmine Rice to sticky and satisfying Sticky Rice, we’ll explore the diverse world of rice and discover the perfect match for your next Asian-inspired creation.

Let’s dive in!

Jasmine Rice

If you’re looking for a fragrant and fluffy rice for your Asian bowls, jasmine rice is the perfect choice. I absolutely love cooking with jasmine rice because it adds a wonderful aroma and texture to my dishes.

The grains are long and slender, which gives it a delicate and light quality when cooked. It’s also incredibly versatile and pairs well with a variety of flavors, making it a staple in Asian cuisine. Whether I’m making a stir-fry, curry, or sushi, jasmine rice always compliments the dish perfectly.

Plus, it’s easy to cook and absorbs flavors beautifully. So, if you want to elevate your Asian bowls to the next level, give jasmine rice a try. You won’t be disappointed.

Basmati Rice

When cooking Basmati rice, I always make sure to rinse it thoroughly before cooking to remove excess starch. This step is crucial to achieve fluffy and separate grains.

After rinsing the rice under cold water, I let it soak for about 30 minutes to allow the grains to absorb some water, which helps in cooking evenly.

Once it’s soaked, I drain the rice and add it to a pot with the appropriate amount of water. I bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 15-20 minutes until the rice is tender.

The aroma that fills the kitchen when cooking Basmati rice is simply irresistible, making it an excellent choice for various Asian bowls.

Sticky Rice

Cooking sticky rice requires soaking the grains for several hours to achieve the desired texture.

I love making sticky rice because it’s a staple in many of my favorite Asian dishes.

The process begins by rinsing the rice until the water runs clear. Then, I soak the rice in water for at least two hours, but preferably overnight. This step is crucial as it allows the grains to absorb the water and become sticky when cooked.

Once soaked, I drain the water and transfer the rice to a steamer basket lined with cheesecloth. I steam the rice for about 20 minutes until it becomes soft and sticky.

The end result is a deliciously chewy and sticky rice that pairs perfectly with stir-fried vegetables, grilled meats, or even sushi.

Brown Rice

To achieve a nutty flavor and a chewy texture, you should try cooking brown rice instead of white rice.

I love using brown rice in my cooking because it adds a whole new level of depth to my dishes. Not only does it have a richer flavor, but it also has more nutrients than its white counterpart. Plus, the chewy texture of brown rice adds a satisfying bite to any meal.

It pairs perfectly with stir-fries, curries, and even salads. I find that brown rice also keeps me fuller for longer, which is a bonus when I’m trying to maintain a healthy lifestyle.

Sushi Rice

Sushi rice, also known as sticky rice, is a staple ingredient in traditional Japanese cuisine. It is the key component in making delicious sushi rolls and nigiri.

When I cook sushi rice, I start by rinsing it thoroughly to remove excess starch. Then, I add water to the rice and let it soak for about 30 minutes before cooking. Once cooked, sushi rice becomes sticky and slightly sweet, making it the perfect base for sushi creations.

Its stickiness allows it to hold its shape when rolled into sushi rolls or shaped into nigiri. The texture of sushi rice is soft and slightly chewy, adding a delightful mouthfeel to every bite.

Sushi rice truly enhances the flavors of the fresh fish and other ingredients in sushi, making it an essential component in Japanese cuisine.

Black Rice

Black rice, also known as forbidden rice, is a nutritious grain with a rich, nutty flavor. I absolutely love cooking with black rice because it adds a unique and vibrant touch to my meals.

Not only does it look beautiful on the plate with its deep purple color, but it also provides a plethora of health benefits. Black rice is packed with antioxidants, fiber, and essential minerals, making it a great choice for maintaining a healthy diet. It is also a great source of iron and vitamin E.

When cooked, black rice has a slightly chewy texture that adds a wonderful contrast to any dish. Whether I’m using it in a salad, stir-fry, or even as a side dish, black rice never fails to impress with its delicious taste and stunning appearance.

Red Rice

Red rice, also known as wehani rice, is a flavorful and nutritious grain that adds a delightful earthy taste to any dish. I love cooking with red rice because it has a rich, nutty flavor that pairs well with a variety of ingredients.

The vibrant reddish-brown color of the rice also adds a beautiful visual element to my meals. Red rice is packed with nutrients like fiber, vitamins, and minerals, making it a healthy choice for my diet. It’s also a great option for those who are gluten-free or looking to incorporate more whole grains into their meals.

Whether I’m making a stir-fry, pilaf, or salad, red rice always brings a unique and delicious twist to my dishes.

Wild Rice

When cooked properly, wild rice has a chewy texture and a nutty flavor that pairs well with a variety of dishes. I love using wild rice in my cooking because it adds a unique and delicious element to my meals.

Whether I’m making a hearty vegetable stir-fry or a creamy mushroom risotto, wild rice always brings a satisfying bite and an earthy taste. It’s also packed with nutrients like protein, fiber, and antioxidants, making it a healthy choice for any meal.

I enjoy the process of cooking wild rice too, as it fills my kitchen with a comforting aroma. So, if you’re looking to elevate your dishes and add a bit of excitement, wild rice is definitely worth a try.

Forbidden Rice

Forbidden rice, also known as black rice, is a versatile ingredient that adds a unique flavor and color to a variety of dishes. I absolutely love cooking with this rice because it has a rich, nutty taste that pairs well with both sweet and savory flavors. Whether I’m making a traditional Asian stir-fry or a modern fusion dish, forbidden rice always takes the flavor profile to the next level.

Not only does it taste delicious, but it also has a striking dark purple color that adds visual appeal to any dish. Plus, it’s packed with nutrients and antioxidants, making it a healthy choice. From black rice sushi to black rice pudding, the possibilities are endless with this amazing ingredient.

Calrose Rice

You’ll love the versatility of Calrose rice, a popular grain that can be used in a variety of dishes. It’s my go-to choice for Asian bowls because of its sticky texture and ability to absorb flavors.

Whether I’m making sushi rolls, stir-fries, or even rice pudding, Calrose rice always delivers. The short grain rice cooks up fluffy and tender, making it perfect for creating that authentic Asian cuisine experience. The grains stick together just enough to hold together when using chopsticks, adding to the overall enjoyment of the meal.

Plus, Calrose rice is also a healthier option compared to other types of rice, as it is low in fat and cholesterol-free. So, if you’re looking to elevate your Asian bowl game, give Calrose rice a try. You won’t be disappointed.