Specialty varieties grown in the United States include the following:

U.S. jasmine rice

Jasmine rice is an aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. Cooked grains are soft, moist and cling together.

U.S. basmati type rice

Basmati rice is aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. When cooked, it expands only lengthwise, resulting in long slender grains that are dry, separate and fluffy.

Della, Delrose, and Delmont

Della, Delrose, and Delmont rice varieties combine the qualities of regular long grain rice and basmati rice. They have an aroma similar to basmati; however, cooked grains swell in both length and width, like regular long grain rice.

U.S. aromatic red rice

Aromatic red rice has a deep-colored, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains have a savory, nutty flavor and are slightly chewy.

U.S. black japonica

Black japonica rice is an aromatic rice with a dark black bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains are slightly chewy with a subtle sweet spiciness.

U.S. arborio rice

Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. In terms of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

U.S. sweet rice

Sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and becomes very sticky and glutinous. It is used in commercial product formulations, such as gravies and sauces.