Below is a list of all known varieties for Short Grain Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acquerello Rice | A high-end, Italian Carnaroli rice that is aged and then "reintegrated" with its own germ, offering superior cooking performance and nutrition. |
| Akita Komachi (Heirloom) | The original, non-hybridized strain of Akitakomachi rice. |
| Akita Komachi (Premium) | Top-grade Akita Komachi cultivar, known for its soft texture. |
| Akitakomachi (New Harvest) | Akitakomachi rice sold immediately after the autumn harvest, prized for flavor. |
| Akitakomachi (Organic) | Organic certified Akitakomachi Japanese short-grain rice. |
| Black Koshikari | A black, pigmented version of the premium Koshihikari rice cultivar. |
| Black Mochi Gome | Short-grain black glutinous rice used for sweet preparations. |
| Botan Rice | A generic US brand/type of sticky, short-grain rice. |
| Calmati Rice | A short-grain hybrid with an aromatic quality. |
| Calmochi (Brown) | Brown rice version of the California glutinous short-grain variety. |
| Calmochi Rice | A California-grown glutinous short-grain rice cultivar. |
| Chuchu Rice | A generic name for short-grain rice common in Korean cuisine, known for its moderate stickiness and sweet flavor. |
| Chuchu Rice (Brown) | The brown rice version of the standard Korean short-grain rice. |
| Echizen Rice | A specific Japanese short-grain cultivar known for excellent texture and flavor. |
| Glutinous Short Grain (Powdered) | Glutinous short-grain rice milled into an ultra-fine powder (Mochiko). |
| Haiga-mai (Glutinous) | Glutinous short-grain rice with the germ left intact. |
| Haiga-mai Rice | Japanese rice that has had the bran removed but the germ (haiga) left intact, combining the texture of white rice with some nutrition of brown rice. |
| Hinode Rice | Another brand of premium short-grain rice, known for its use in premium Japanese dishes. |
| Hitomebore Rice | A Japanese short-grain rice known for its excellent flavor when served cold, making it great for Onigiri (rice balls). |
| Inca Red Rice | A short-grain red rice variety grown in the Andean region. |
| Inca Red Rice (Whole Grain) | Whole-grain short-grain red rice from the Andes. |
| Japonica Rice (Short Grain, Organic) | Organic certified short-grain Japonica rice. |
| Kinu Musume Rice | A specific Japanese short-grain cultivar valued for its soft texture. |
| Korean Short Grain Rice | Generic term for short-grain rice varieties popular in Korean cuisine (e.g., Japonica varieties). |
| Korean Ssal (Short Grain) | Generic term for the main short-grain rice staple in Korea. |
| Korean Ssal (White) | The standard white, short-grain rice consumed daily in Korea. |
| Kosher-Certified Rice | Rice processed and packaged under strict Kashrut dietary laws. |
| Koshihikari (California) | Koshihikari rice cultivated in the Sacramento Valley, California. |
| Koshihikari Rice | The gold standard of Japanese short-grain rice, known for its excellent stickiness, gloss, and sweetness. |
| Mochi Gome (Brown) | Short-grain glutinous rice with the bran layer intact, requiring longer soaking/cooking. |
| Mochi Gome (Flour, Sweet) | Sweet glutinous rice milled into a fine flour (Mochiko). |
| Mochi Gome (Powdered) | Short-grain glutinous rice milled into an ultra-fine powder. |
| Mochigome (Black Glutinous) | Short-grain glutinous rice with a black bran, used for colored mochi and ceremonial foods. |
| Mochigome (Mochi Rice) | Pure short-grain glutinous rice, used almost exclusively for Mochi and rice cakes. |
| Mochigome (Unbroken) | Glutinous rice kernels guaranteed to be whole. |
| Murasaki Rice | A Japanese short-grain rice that has a naturally purple color. |
| Murasaki Rice (Black) | A short-grain black rice known for its high nutritional value. |
| Nishiki Rice | A popular, high-quality Japanese-style medium/short-grain rice brand known for consistency in sushi and general cooking. |
| Paella Short Grain Rice | Generic short-grain rice suitable for Paella where Bomba/Senia is unavailable, but requires more precise cooking. |
| Premium Short Grain (95% Whole) | Short-grain rice guaranteed to be 95% whole kernels. |
| Premium Sushi Rice (Grade A) | Short-grain rice certified as the highest quality for sushi preparation, based on stickiness and gloss. |
| Sake-mai (Sake Rice) | Specialized large-grain rice grown exclusively for brewing Japanese Sake. |
| Sasanishiki Rice | A Japanese short-grain rice known for maintaining its flavor and texture even when cooled, popular for sushi/onigiri. |
| Sasanishiki Rice (New Crop) | Sasanishiki rice sold immediately after harvest, known for retaining firmness upon cooling. |
| Sasanishiki Rice (Slightly Milled) | Sasanishiki rice with minimal polishing, retaining some bran for added flavor. |
| Short Grain Rice (Frozen Block) | Pre-cooked short-grain rice packaged in a frozen block for easy thawing and use. |
| Short Grain Rice (Frozen, Pre-Cooked) | Short-grain rice that has been cooked and flash-frozen for instant use. |
| Short Grain Rice (Low Amylose) | Short grain rice cultivar specifically selected for low amylose content, ensuring maximum stickiness. |
| Short Grain Rice (Sticky) | Generic term for a short-grain rice that becomes cohesive when cooked, often used for rice pudding or side dishes. |
| Siberian Short Grain | Hardy, fast-maturing short-grain rice varieties developed for colder climates. |
| Sushi Rice (Koshihikari Blend) | Sushi rice that blends Koshihikari with a supporting cultivar for cost control. |
| Sushi Rice (Organic) | Certified organic short-grain rice cultivated specifically for sushi. |
| Sushi Rice (Seasoned) | Pre-cooked short-grain rice that is already mixed with vinegar, sugar, and salt for immediate use. |
| Sweet Rice (Flour) | Glutinous rice milled into flour for use in baking and thickening. |
| Tsuyahime Rice | A modern Japanese short-grain rice known for its excellent gloss and sweetness, rivaling Koshihikari. |