Have you been eating boring rice your whole life? Try these seven kinds instead

Guardian journalism is independent. We earn a commission if you buy something through an affiliate link. Learn more. The world of rice is vast. A chef shares her favorite varieties – including fragrant, nutritious and sushi-ready options – plus tips for cooking them I tried 17 rice cookers to find the best model in the US: here are my favorites Sign up for the Filter US newsletter, your weekly guide to buying fewer, better things Have you been using boring rice your entire life? Many people I know gravitate to plain old white rice – perhaps out of habit or based on what’s available in the average supermarket. But the world of rice is vast and as a rice cooker nerd, I love using many different types of grains in my fleet of rice cookers. (I tested them, and many others, for the Filter’s review of the best US rice cookers.) Why go for white rice when you could have varieties tailored to the specific dish you’re making? I’m certainly never going to use jasmine rice to make a musubi when I can use glossy, sticky Tamanishiki rice. And I’m not going to use Tamanishiki to sop up a vinegary adobo sauce when I can do a fragrant Thai Hom Mali. There are thousands of varieties of rice in the