From fluffy, fragrant basmati rice to the subtle, nutty sweetness of red rice, each type has distinct characteristics such as ...

While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food. Soaking rice before cooking can help retain some of the nutritional value.

In Southeast Asia, jasmine rice tastes and—more importantly—smells like home. In South Asia and the Middle East, long, elegant basmati is the indispensable variety that graces the table.