Worldwide Rice Varieties Updated for 2026

Rice is one of the world’s most important staple foods, providing a major source of calories for billions of people. It is cultivated across Asia, Africa, Europe, the Americas and Australia, with varieties adapted to different climates, soils, growing seasons and culinary traditions.

There are thousands of traditional rice landraces and modern cultivars worldwide. The International Rice Research Institute (IRRI) maintains a major international collection of rice genetic resources, including cultivated rice, wild rice species and related plant material.

This guide explores rice varieties from major rice-producing countries, including aromatic rice, glutinous rice, coloured rice, traditional landraces and modern agricultural cultivars.

Last updated: October 2026.

Major Categories of Rice

Rice can be classified according to botanical group, grain size, aroma, starch composition, colour and processing method. These classifications overlap, so a single rice variety may belong to several categories.

1. Indica Rice

Indica rice is widely cultivated in tropical and subtropical regions, including South Asia and Southeast Asia. Many varieties have long, slender grains that tend to remain separate after cooking.

Examples include Basmati, IR64 and many long-grain rice cultivars grown in India, Pakistan, Bangladesh and Vietnam.

2. Japonica Rice

Japonica rice is commonly grown in Japan, Korea, northern China, Europe and parts of the United States. It often has short or medium grains and a tender, cohesive texture.

Examples include Koshihikari, Akitakomachi, Sasanishiki, Arborio and Carnaroli.

3. Aromatic Rice

Aromatic rice has a distinctive fragrance that may be floral, nutty or popcorn-like.

Popular examples include:

• Basmati rice from India and Pakistan.
• Thai Hom Mali jasmine rice.
• Kalijira rice from Bangladesh.
• Chinigura rice from Bangladesh.
• Pandanwangi rice from Indonesia.
• Gobindobhog rice from India.
• Dinorado rice from the Philippines.

4. Glutinous Rice

Glutinous rice is also known as sticky rice or waxy rice. It contains very high levels of amylopectin, which gives it a sticky texture after cooking. Despite the name, it does not inherently contain gluten.

It is commonly used in Laos, Thailand, China, Japan, Vietnam, Cambodia and the Philippines.

5. Red Rice

Red rice retains a naturally pigmented bran layer. Depending on the variety and milling process, it may be sold as whole-grain or partially milled rice.

Examples include Bhutanese red rice, Sri Lankan red rice, Palakkadan Matta and Camargue red rice.

6. Black and Purple Rice

Black and purple rice contain pigments, including anthocyanins, in their outer grain layers.

Examples include Indonesian black rice, Thai black glutinous rice and Poreiton Chakhao from Manipur, India.

7. Brown and White Rice

Brown rice retains its bran and germ after the husk is removed. White rice undergoes further milling to remove most or all of these layers.

Both can be produced from different rice cultivars. Brown and white rice are processing categories rather than individual botanical varieties.

African Rice Varieties

African rice includes Asian rice (Oryza sativa) cultivated across Africa and African rice (Oryza glaberrima), a separate domesticated species originating in West Africa.

Notable examples include:

• African rice: Traditional varieties of Oryza glaberrima adapted to regional growing conditions.
• NERICA: New Rice for Africa, a group of varieties developed by crossing African and Asian rice.
• Ofada rice: Traditional Nigerian rice associated with southwestern Nigeria.
• Traditional West African rice: Local landraces grown in diverse rain-fed and lowland environments.

Modern African rice breeding includes work on drought tolerance, flood tolerance, disease resistance and improved yields.

Australian Rice Varieties

Australia produces rice cultivars selected for grain quality, yield and suitability for local growing conditions.

• Amaroo — medium-grain rice.
• Reiziq — medium-grain rice.
• Jarrah — medium-grain rice.
• Koshihikari — Japanese japonica rice also cultivated in Australia.
• Opus — short-grain japonica-style rice.
• Illabong — a specialty rice cultivar.
• Langi — long-grain rice associated with softer cooking characteristics.
• Doongara — long-grain rice known for its harder cooking characteristics.
• Kyeema — fragrant long-grain rice.

The current commercial availability of individual cultivars depends on production conditions, seed supply and market demand.

Bangladeshi Rice Varieties

Bangladesh has extensive rice biodiversity, including traditional aromatic varieties, glutinous rice and modern cultivars developed by agricultural research institutions.

Popular and historically documented names include:

• Chinigura
• Kalijira
• Kataribhog
• Paijam
• Najirshail
• Balam
• Binni
• BRRI Dhan varieties
• Hori Dhan
• Miniket
• Hamim
• Pakh Beruin
• Khara Beruin
• Raujan-1
• Raujan-2
• Kathali Beruin White
• Kathali Beruin Red
• Akia Beruin Red
• Akia Beruin White
• Modhu Beruin Red
• Modhu Beruin White
• Mou Beruin
• Lathial-7 Red
• Lathial-7 White
• Lapha
• Kalo Beruin

BRRI Dhan refers to varieties developed by the Bangladesh Rice Research Institute. Kalijira and Chinigura are particularly associated with aromatic rice, while Binni is associated with sticky rice types.

Miniket is a familiar market name in Bangladesh; its use should not automatically be interpreted as the name of a single officially registered cultivar.

Bhutanese Rice Varieties

• Bhutanese red rice: A traditional red rice commonly sold in partially milled form.
• Traditional local landraces: Rice adapted to Bhutan’s varied elevations and agricultural environments.

Bhutanese red rice is valued for its colour, flavour and traditional culinary use.

Cambodian Rice Varieties

Cambodia is known for fragrant rice, traditional landraces and premium export rice.

Examples include:

• Phka Malis
• Phka Romdul
• Phka Khnei
• Neang Khon
• Neang Minh
• Bonla Pdao
• Sen Kro Ob
• Sen Pi Dao

Phka Malis is associated with Cambodian fragrant rice. Cambodian rice diversity includes traditional varieties selected for fragrance, grain appearance and cooking quality.

Names and transliterations may vary between Khmer and English sources.

Canadian Rice

• Wild rice: A traditional North American grain harvested from aquatic grasses, primarily species of the genus Zizania.

Wild rice is botanically different from Asian cultivated rice, which belongs to the genus Oryza.

Chinese Rice Varieties

China cultivates a broad range of indica and japonica rice varieties, along with fragrant, black, red and glutinous rice.

Common categories and examples include:

• Black rice, sometimes marketed as forbidden rice.
• Japonica rice.
• Indica rice.
• Glutinous rice.
• Fragrant rice.
• Red rice.
• Hybrid rice cultivars.

Japonica rice is particularly important in northern and northeastern China, while indica rice is widely cultivated in southern regions.

Dominican Republic Rice Varieties

Names associated with Dominican Republic rice production include:

• Prosequisa 4
• Prosequisa 5
• Prosequisa 10
• Juma 57
• Juma 58
• Juma 66
• Juma 67
• IDIAF 1
• Yocahú CFX-18
• Cristal 100
• Toño Brea
• Inglés Corto
• Inglés Largo

Individual cultivar names and current commercial status should be confirmed through Dominican agricultural research and extension sources.

Iranian Rice Varieties

Iran is known for aromatic rice cultivated particularly in northern provinces near the Caspian Sea.

Examples include:

• Domsiah
• Binam
• Hasani
• Salari
• Ambarboo
• Sang Tarom
• Hasan Sarai

Iranian rice is valued for its aroma, grain quality and use in traditional rice dishes.

Italian Rice Varieties

Italy is internationally known for rice used in risotto and regional cuisine.

• Arborio
• Ariete
• Baldo
• Carnaroli
• Lido
• Originario
• Padano
• Ribe
• Roma
• Sant’Andrea
• Thaibonnet
• Venere
• Vialone Nano

Arborio, Carnaroli and Vialone Nano are well-known risotto rice types. Venere is a distinctive black rice cultivar.

Japanese Rice Varieties

Japan has numerous japonica rice cultivars selected for flavour, texture, regional growing conditions and culinary use.

• Koshihikari
• Hitomebore
• Hinohikari
• Kinuhikari
• Nihonbare
• Sasanishiki
• Kirara 397
• Hoshinoyume
• Domannaka
• Akitakomachi
• Haenuki
• Hanaechizen
• Akebono
• Asahi
• Yamada Nishiki

Koshihikari is one of Japan’s best-known table rice varieties. Yamada Nishiki is particularly associated with sake production.

Nepalese Rice Varieties

• Pokhareli
• Jire Masino
• Mansooli
• Basmati
• Mansuri

Nepal also grows traditional aromatic rice and varieties adapted to its plains, hills and mountain valleys.

Lao Rice Varieties

Laos has particularly rich rice biodiversity, including sticky rice, lowland rice and upland rice landraces.

• Glutinous or sticky rice.
• Traditional Lao lowland rice.
• Upland rice landraces.
• Locally adapted varieties grown in different elevations and water conditions.

Glutinous rice is central to Lao food culture and is widely consumed as a staple.

Thai Rice Varieties

Thailand is internationally recognised for fragrant jasmine rice and glutinous rice.

• Thai Hom Mali rice
• Jasmine rice
• Thai white rice
• White glutinous rice
• Black glutinous rice
• Red cargo rice
• Brown rice

Thai Hom Mali is a recognised fragrant rice type. Other Thai rice products vary in grain length, aroma, colour and processing.

Pakistani Rice Varieties

Pakistan is a major producer of Basmati and non-Basmati rice.

• 1121 Basmati
• Super Basmati
• Super Basmati Shaheen
• Super Fine rice
• PK-385 Basmati
• PK-198 Basmati
• D-98 Basmati
• PK-386 long-grain rice
• Supri rice
• KS-282 long-grain rice
• C9 rice
• IRRI-9 long-grain rice
• IRRI-6 long-grain rice
• D.R. long-grain rice

Basmati is known for its fragrance, slender grains and elongation during cooking. Cultivar names, grades and commercial availability may differ between suppliers.

Portuguese Rice Varieties

• Agulha rice: A long-grain rice type.
• Carolino rice: A short- to medium-grain type widely used in Portuguese cuisine.

Carolino is valued for absorbing cooking liquid and flavour in traditional rice dishes.

Indian Rice Varieties

India has extensive rice biodiversity, including aromatic rice, traditional landraces, pigmented rice and modern high-yielding cultivars.

Examples include:

• Basmati
• Ambemohar
• Dubraj
• Aizon
• Champaa
• Gobindobhog
• Atop rice
• HMT
• Thimmasamudram Mollakolukulu
• Jay Shrirama
• Joha rice
• Rosematta
• Navara
• Raja Hansa
• Molakolukulu
• Patna rice
• Pusa rice varieties
• Sona Masuri
• Ranjit
• Katta Sambar
• Hansraj
• Jyothi
• Annapoorna
• Poreiton Chakhao

Clearfield rice refers to rice cultivars developed for use within a particular herbicide-tolerance production system, rather than a single traditional rice variety.

Rice varieties of Karnataka

Examples include Jaya, Thanu, Tunga, IR-30864 and BR-2655. Confirm cultivar identity and regional release details before using these names for seed purchasing or agricultural recommendations.

Traditional Kerala rice varieties

• Chitteni
• Aryan
• Thavalakkannan
• Vattan
• Wayanad Kayamma
• Palakkadan Matta

Palakkadan Matta is a recognised traditional red rice associated with Kerala.

Assamese rice varieties

• Bora
• Malbhog
• Manuhar
• Bahadur
• Kushal
• Maniram
• IR-8

Assam is known for aromatic rice, glutinous rice and varieties adapted to floodplains and upland environments.

Tamil Nadu rice varieties

• IR-20
• IR-50
• ADT-36
• Ambai-16
• BPT 5204
• ADT-43
• Improved White Ponni
• CO-43

Other names encountered in Indian rice markets include Seela, Basmati Tukda, Arwa and Parmal. Some of these refer to grain grades or market classifications rather than individual cultivars.

Indonesian Rice Varieties

Indonesia has many traditional rice landraces adapted to its islands, soils and climates.

• Cianjur Pandanwangi — aromatic rice associated with West Java.
• Rajalele — a traditional rice name associated with Java.
• Peta.
• Traditional deepwater rice varieties of Kalimantan.
• Traditional upland rice landraces of Java.
• Temanggung black rice.
• Mandel Handayani.
• Segreng Handayani.
• Gunung Kidul red rice.

Traditional Indonesian rice varieties are valued for their local adaptation, aroma, colour and culinary characteristics.

Philippine Rice Varieties

The Philippines grows traditional landraces, modern cultivars and specialty rice, including aromatic, coloured and glutinous types.

Examples include:

• Dinorado
• Ifugao rice
• Maharlika
• Milagrosa Pino
• Segadis Milagrosa
• Kalinayan
• Sinandomeng
• IR-841
• IR-64
• Angelika
• Azucena
• Malagkit
• Wagwag
• Baysilanon

Dinorado is associated with specialty aromatic rice. Ifugao rice is linked to traditional rice-growing communities in the Cordillera region. Malagkit is a general term for glutinous rice.

Philippine commercial rice names

Historical and regional market listings have included the following names:

• American Delight
• Bamboo rice
• Brown rice
• Cook’s Choice
• Denorado
• Everest
• Fabulous
• Golden rice
• Fancy rice
• Five Star
• Gold Cup Especial
• Honey Bee
• Ifugao organic rice
• Jasmine rice
• Thai Hom Mali jasmine rice
• Maharlika
• Malagkit
• Mega rice
• Milagrosa
• Perfect Delite
• Premium rice
• R-42
• Savory
• Sinandomeng
• Angelica
• Super Angelica
• U.S. Genuine
• Vita rice
• Wagwag

These names may represent brands, local market labels, product grades or varieties. They should not be treated as a verified list of products currently sold in 2026.

Sri Lankan Rice Varieties

Sri Lanka has a long history of traditional rice cultivation, including red rice, white rice and different grain types.

• Samba
• Keeri Samba
• Supiri Samba
• Supiri Nadu
• Nadu rice
• Badhabath
• Traditional Sri Lankan red rice

Samba and Nadu are familiar rice types in the Sri Lankan market. Red rice is commonly sold with some of its pigmented bran retained.

Spanish Rice Varieties

• Bomba
• Bahía
• Calasparra
• Senia

Bomba is widely associated with paella because of its liquid absorption and ability to retain grain structure. Calasparra is a recognised Spanish rice-growing designation.

United States Rice Varieties

The United States produces long-, medium- and short-grain rice, along with aromatic and specialty varieties.

California rice varieties

• Akitakomachi
• California New Variety rice
• Calmochi
• Calrose
• Wehani

Calrose is a well-known medium-grain rice associated with California. Calmochi is glutinous rice, while Wehani is an aromatic brown rice.

Louisiana rice varieties

• Pecan rice
• Popcorn rice

These names are associated with specialty rice products. Verify individual cultivars and current availability with producers.

Vietnamese Rice Varieties

Vietnam has a broad range of traditional rice landraces, fragrant rice, glutinous rice and modern cultivars.

• Dự Hương rice
• Nàng Thơm Chợ Đào rice
• Nếp Cái Hoa Vàng
• Nếp Cẩm
• Nếp Tú Lệ
• Tài Nguyên rice
• Tám Xoan rice

Nàng Thơm Chợ Đào is traditionally associated with the Chợ Đào area of southern Vietnam. Nếp Cái Hoa Vàng is a traditional northern glutinous rice, while Nếp Cẩm is known for its purple or dark-coloured grains. Nếp Tú Lệ is associated with Tú Lệ in northern Vietnam, and Tám Xoan is traditionally linked to Hải Hậu in Nam Định.

Vietnam also cultivates many modern varieties selected for yield, grain quality, growing season and regional suitability. Cultivar popularity and planting areas can change as new varieties are released.

Other Notable Rice Varieties

The following list brings together recognised cultivars, traditional types and specialty rice products from different regions.

• Ambemohar
• Arborio
• Basmati
• Bhutanese red rice
• Black rice
• Bora
• Brown rice
• Calrose
• Camargue red rice
• Carnaroli
• Champa
• Dubraj
• Glutinous rice
• Golden rice
• Germinated brown rice
• Hybrid rice
• Instant rice
• Jasmine rice
• Jasmati
• Koshihikari
• Matta rice
• Molakolukulu
• Nàng Thơm Chợ Đào
• Navara
• New Rice for Africa (NERICA)
• Nishiki rice
• Parboiled rice
• Patna rice
• Perennial rice
• Pokkali
• Ponni
• Pusa 1121
• Red cargo rice
• Samba
• Sasanishiki
• IR36
• Sona Masuri
• Weedy rice
• Wehani
• White rice
• Yamada Nishiki

This list is illustrative rather than exhaustive. Some entries are cultivars, while others are broad categories, processed products or commercial names.

Rice Brands

Rice brands are commercial names, not necessarily distinct botanical varieties. A brand may sell multiple rice types, grades or products, and its availability can vary by country.

Names appearing in historical or regional rice-market listings include:

• Tower
• Best Season
• RC-18 Special Rice
• Double R
• Cherry Rose
• A Plus
• Fanta Fancy Rice
• Texas
• Blue Eagle
• Merlion
• Gold Star
• Lea Organic Rice
• Blue Dragon
• Blue Bird
• White Rose
• Rose Brand
• Perfect Grains

This is a historical reference list, not a confirmed directory of active brands in 2026.

Imported Rice

Rice is traded internationally in many varieties and grain grades. Depending on local regulations, supply and demand, and import requirements, buyers may source rice from:

• Thailand
• Vietnam
• Pakistan
• Iran
• The United States
• South Korea
• Japan
• Indonesia
• India
• Australia
• Other rice-producing countries

Import availability, prices and applicable requirements change over time. Buyers should verify origin, grade, quality specifications, food-safety requirements and applicable trade rules before purchasing.

Rice Grain Types and Processing Methods

Rice is also classified according to grain length and how the grain is processed.

• Long-grain rice: Usually cooks into relatively separate grains.
• Medium-grain rice: Often has a tender texture and moderate stickiness.
• Short-grain rice: Commonly produces cohesive, tender grains.
• Brown rice: Retains the bran and germ.
• White rice: Has most or all of the bran and germ removed through milling.
• Enriched rice: Has selected nutrients added after processing.
• Parboiled rice: Is hydrothermally processed before milling.
• Instant rice: Is processed to shorten cooking time.
• Germinated brown rice: Brown rice that has been germinated under controlled conditions.
• Hybrid rice: Produced using a breeding method that combines selected parental characteristics.
• Wild rice: Grain from Zizania grasses, botanically distinct from cultivated Asian rice.

Rice Research and New Developments in 2026

Rice breeding continues to respond to changing environmental conditions, farmer requirements and consumer preferences.

Important research priorities include:

• Climate resilience: Developing varieties better able to withstand drought, flooding, salinity, heat and other environmental stresses.
• Disease and pest resistance: Improving crop protection through breeding and other agricultural research.
• Yield improvement: Developing productive cultivars suited to different farming systems.
• Grain quality: Preserving or improving aroma, texture, appearance and cooking characteristics.
• Nutritional quality: Exploring rice with improved nutritional properties.
• Collaborative breeding: Sharing breeding materials, research data and expertise across countries.
• Sustainable production: Developing varieties and growing systems that can use water and other resources more efficiently.

IRRI’s breeding programmes and international partnerships support the development and deployment of improved rice varieties. The institute’s current research strategy also emphasises farmer and consumer needs, climate resilience and more efficient breeding approaches.

For current releases, consult the IRRI Released Improved Rice Varieties database and the IRRI Rice Breeding Innovations resources.

Conclusion

Rice varieties reflect the agricultural heritage, biodiversity and culinary traditions of communities worldwide. From Basmati and Thai jasmine rice to Japanese Koshihikari, Italian Carnaroli, Philippine Dinorado and Vietnamese Nàng Thơm Chợ Đào, each rice type has distinctive characteristics and uses.

This directory provides a broad introduction to rice varieties around the world, updated for October 2026. It is not an official register of all cultivars, and the inclusion of a name does not confirm its current commercial availability.

For agricultural decisions, seed selection and commercial procurement, verify cultivar identity and current status with national agricultural research institutes, seed authorities and reputable suppliers.