Oatmeal AI
Below is a list of all known varietals for Rice. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) |
|---|---|---|---|---|---|---|---|---|
| Arborio | A short-grain rice used in risottos, known for its high starch content that gives dishes a creamy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Baldo | An Italian medium-grain rice variety known for its creamy texture, used in risottos and soups. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Basmati | A long-grain rice known for its fragrant aroma and fluffy texture, primarily grown in India and Pakistan. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Bhutanese Red | A red rice grown in Bhutan, with a chewy texture and earthy flavor, rich in nutrients. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Black (Forbidden) | A black-hued rice with a slightly sweet and nutty flavor, rich in antioxidants and often used in Asian cuisine. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Brown | Whole grain rice with the bran intact, providing a chewier texture and more nutrients than white rice. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Calrose | A medium-grain rice with a soft, slightly sticky texture, often used in Asian and Mediterranean dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Camargue Red | A red rice grown in the Camargue region of France, known for its nutty flavor and chewy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Carnaroli | A plump, short-grain rice used for risotto, prized for its creamy texture and ability to absorb flavors. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Carnise | An Italian rice variety known for its starchy texture, ideal for creamy risottos. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Cascina Belvedere | A traditional Italian rice with a rich flavor, ideal for risottos and gourmet dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Ermes | A red Italian rice variety with a nutty flavor, rich in fiber and antioxidants. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Indica | A subspecies of rice typically grown in tropical and subtropical regions. | Loamy Soil | 6.6 - 7.3 | Moderate (2% - 4%) | < 2 | 1B | High | 60 - 90 |
| Japonica | A subspecies of rice typically grown in temperate regions. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | < 2 | 12A | Moderate | 50 - 80 |
| Jasmine | A fragrant, long-grain rice with a soft and slightly sticky texture, popular in Southeast Asian cuisine. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Koral | A traditional Italian rice variety with firm grains, ideal for salads and cold dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Koshihikari | A premium Japanese short-grain rice, prized for its stickiness and sweet flavor, used in sushi and other traditional dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Lario | An Italian medium-grain rice with a delicate flavor, often used in soups and salads. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Nano Prego | An Italian short-grain rice used in risottos, prized for its creamy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Nano Vialone Veronese | A high-quality Italian short-grain rice used in gourmet risottos, known for its ability to absorb flavors. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Originario | A short-grain Italian rice used in soups and desserts, prized for its ability to thicken dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Parboiled | Rice that has been partially boiled in the husk, retaining more nutrients and resulting in firmer grains when cooked. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Red | A whole-grain rice with a red husk, offering a nutty flavor and chewy texture, rich in antioxidants. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Ribe | An Italian variety of long-grain rice with a firm texture, often used in salads and pilafs. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Ribe Bianco | A white version of Ribe rice, known for its firm texture and versatility in cooking. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Riso del Delta | A premium Italian rice grown in the Po Delta region, prized for its delicate flavor and texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Riso Giallo | A yellow rice variety, often used in Italian and Mediterranean cooking for its vibrant color and subtle flavor. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Riso Rosso | A red rice variety from Italy, with a nutty flavor and chewy texture, rich in antioxidants. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Roma | A short-grain Italian rice variety used in risottos, known for its starchy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Rosa Marchetti | An ancient Italian rice variety with a pink hue and delicate flavor, used in traditional Italian dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Rosa Marchetti Rosso | A red variation of Rosa Marchetti rice, known for its nutty flavor and chewy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Rosanella | An Italian rice variety with a unique pink hue and sweet, mild flavor, used in gourmet dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Roxana | A versatile Italian rice with firm grains, often used in salads and pilafs. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Royal Umbro | A high-quality Italian rice variety known for its creamy texture and ability to absorb flavors, ideal for risottos. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Saraceno | A traditional Italian rice variety with firm grains and a mild flavor, often used in soups and stews. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Sava | A traditional Italian rice with a firm texture, often used in soups and salads. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Sticky (Glutinous) | A short-grain rice that becomes sticky when cooked, commonly used in Asian desserts and dumplings. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Sultana | A rice variety with a soft texture, commonly used in Middle Eastern and Mediterranean cuisine. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Sushi | A short-grain rice with high starch content, used in sushi for its sticky texture that helps it hold shape. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Tegar | An Italian rice variety with a firm texture, used in soups and cold dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Texmati | A hybrid of Basmati rice, grown in the U.S., known for its fragrant aroma and fluffy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Thadai | A specialty rice known for its chewy texture and rich flavor, often used in gourmet dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Thaibonnet | A long-grain rice grown in Italy, similar to Jasmine rice, often used in Mediterranean dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Tobia | An Italian rice variety used in traditional dishes, known for its short grains and creamy texture. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Valenza | An Italian rice variety with firm grains and a delicate flavor, used in salads and pilafs. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Venere | An Italian black rice with a nutty flavor and chewy texture, rich in antioxidants. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Vialone Nano | An Italian short-grain rice used in risotto, known for its creamy texture and ability to absorb flavors. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Vialone Rosso | A red version of Vialone Nano, known for its firm texture and rich flavor, ideal for risottos. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Violet | A purple-hued rice with a rich, nutty flavor, often used in gourmet and health-conscious dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Volcano | A brown rice variety rich in minerals, often grown in volcanic soil, known for its earthy flavor. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Wehani | An aromatic, long-grain red rice with a nutty flavor, developed from basmati rice. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| White | The most common form of rice, polished to remove the bran and germ, making it soft and fluffy when cooked. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Wild | Technically a grass, not true rice, with a chewy texture and nutty flavor, often used in salads and pilafs. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Xiomara | A unique rice variety known for its firm texture and subtle flavor, used in salads and gourmet dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Yanbo | A traditional rice variety with a chewy texture, often used in Asian cuisine. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Yellow | Rice that is typically colored with turmeric or saffron, giving it a golden hue and earthy flavor, used in dishes like paella. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Zhefu | A Chinese rice variety with firm grains, commonly used in stir-fries and other Asian dishes. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High | |
| Zhonghua | A traditional Chinese rice with a firm texture and mild flavor, used in everyday cooking. | Silt Soil | 6.6 - 7.3 | Moderate (2% - 4%) | 2 - 4 | 11A | High |