Rice is more than just a grain—it’s a culinary chameleon. Its behaviour in the kitchen is shaped largely by its starch content, which determines whether it cooks up fluffy, sticky, creamy, or chewy. Starch in rice is made up of two molecules: amylose and amylopectin. The ratio between the two is what gives different types of rice their signature textures. Understanding the starch content helps you choose the right rice for the dish you’re making.
High-Amylose Rice: Fluffy and Separate
Rice high in amylose (over 25%) cooks up light, dry, and separate. This is the rice you want when you need each grain to stand apart.
Examples:
- Basmati rice (India, Pakistan)
- Jasmine rice (Thailand)
- American long-grain rice
These varieties are perfect for pilafs, biryani, fried rice, or any dish where fluffiness is key. They absorb flavour well but maintain their structure during cooking thanks to their starch content.
Medium-Amylose Rice: Balanced and Versatile
Medium-amylose rice (17–25%) strikes a balance between fluffiness and stickiness. They’re slightly moist and tender, making them adaptable to a wide range of dishes.
Examples:
- Calrose rice (California)
- Valencia rice (Spain)
- Medium-grain rice used in Korean and Chinese cuisine
These kinds of rice are ideal for paella, clay pot rice, or mixed rice dishes, where you want grains that hold together without being mushy. Their balanced starch content is key.
Low-Amylose (High-Amylopectin) Rice: Sticky and Creamy
Low-amylose rice is high in amylopectin, which gives it a sticky, creamy, or glutinous texture when cooked. This type is essential for dishes where the rice needs to clump or melt into the sauce.
Examples:
- Sushi rice (Japan)
- Arborio, Carnaroli, Vialone Nano (Italy, used for risotto)
- Glutinous or sticky rice (Southeast Asia)
These are best for sushi, risotto, rice puddings, and sticky rice desserts. Arborio and Carnaroli release starch during slow cooking, creating risotto’s signature creaminess without added dairy. The starch content ensures the perfect texture.
Why Starch Content Matters
Choosing rice based on starch content ensures the right texture and outcome for your dish. High-amylose for fluffiness, medium for balance, and high-amylopectin for stickiness or creaminess. It’s not just about tradition—it’s about how the rice behaves.
When you match the rice to the recipe, everything else falls into place. The starch content plays a critical role.
