Rice isn't just "rice." The biggest driver of how it cooks—whether it turns fluffy, creamy, or sticky—is its starch makeup. Rice starch is mostly made of two carbohydrates: amylose and amylopectin.
Amylose is a straighter starch. Rices higher in amylose tend to cook up fluffier and more separate, with defined grains that don't clump easily. This makes them ideal for dishes where you want lift and structure.
Amylopectin is a highly branched starch. Rices higher in amylopectin become glossier, more cohesive, and stickier, which is perfect for shaping, steaming, and dishes where rice should cling together.
How starch affects flavour and texture
Starch changes mouthfeel more than taste, but it shapes how flavours land. Fluffy, higher-amylose rice keeps things light and lets curries shine. Higher-amylopectin rice feels richer and "cradles" sauces and seasoning. More surface starch can also make rice feel creamier and subtly sweeter.
Rule of thumb
-
Long-grain rice is usually higher in amylose → separate grains.
-
Short-grain rice is usually higher in amylopectin → stickier, glossier rice.
-
Medium-grain sits in the middle → tender, slightly clingy, often creamier.
Long Grain: Light, Fluffy, Separate
Cooking style: rinse well; absorption or pilaf method; rest before fluffing.
Best for: biryani, pilaf/pulao, spiced rice, and as a side for curries.
Basmati Rice
Basmati rice is prized for its beautiful fragrance and long grains that separate nicely to maintain a light fluffy texture. The best Basmati rice varieties have the longest grains and have usually been aged longer -- sometimes up to 2 years.
- Texture: Light, fluffy, beautifully separate long grains.
- Aroma: Delicate aroma develops during growth in the Himalayan foothills and is naturally enhanced as the rice ages.
- Used for: Biryani, pulao, pilaf, and alongside rich gravies.
India Gate Classic Basmati 5kg
$28.95
India Gate Premium Basmati 5kg
$24.95
Golden Sella Basmati Rice
Golden Sella Basmati is parboiled basmati—the rice is partially steamed in the husk before milling, which firms up the grain and gives it a pale golden colour. Compared with regular basmati, it’s less perfumed but more resilient: it holds its shape, stays separate, and is harder to overcook or turn mushy.
- Texture: Firmer, more resilient; very forgiving and hard to overcook
- Aroma: Milder than classic basmati
- Used for: Big-batch biryanis, rice-based salads, meal prep, catering-style rice dishes
India Gate Golden Sella Rice 5kg
$24.99
Medium Grain: Tender With a Gentle Cling
Cooking style: rinse lightly (or less if you want more cling); rice cooker or absorption works well.
Best for: bowls, curries, stir-fries, and saucy dishes where rice should hold flavour.
Calrose Rice
Calrose is a medium-grain rice originally developed in California, now widely used as an everyday “all-rounder.” When cooked it becomes plush and slightly sticky—more cohesive than long-grain rice, but not as clumping as true short-grain. Its mild flavour makes it ideal for rice bowls, stir-fries, and sushi-style meals where you want a gentle cling and a tender bite.
- Texture: plush and tender with a mild stickiness; clumps gently without turning gluey.
- Aroma: mild and clean
- Used for: everyday rice bowls, sushi-style bowls, stir-fries, and general all-round use
Sunrice Medium Grain 5kg
$15.95
Jeerakasala (Kaima) Rice
Jeerakasala (often called Kaima rice) is a prized South Indian variety, especially in Kerala’s Malabar region. Its small, delicate grains cook up tender yet distinct, with a naturally rich, aromatic perfume. It’s the classic choice for Malabar biryani and ghee rice, where you want fragrance and elegance without long-grain length.
- Texture: small-to-medium grain; tender yet distinct, with a rich mouthfeel
- Aroma: intensely fragrant, naturally buttery-spiced
- Used for: Malabar biryani, ghee rice, festive rice dishes
Double Horse Jeerakasala Rice 5kg
$25.99
India Gate Jeerakasala Rice 5kg
$22.50
Sona Masouri Rice
Sona Masouri is a staple South Indian rice prized for its light, everyday versatility. It’s commonly sold as plain (raw/white) rice or parboiled, which changes the bite and resilience. Plain Sona Masouri cooks soft and light, while parboiled Sona Masouri holds its shape better and is less likely to turn mushy—ideal for saucier meals and batch cooking.
- Texture: Plain: soft, light, and gently separate. Parboiled: firmer, more resilient grains with better separation.
- Aroma: Mild and clean (less perfumed than basmati), designed to let curries and dals shine.
- Used for: Everyday table rice with sambar, rasam, dal, and curries, plus lemon rice, tomato rice, curd rice, and meal prep (parboiled version especially).
Pattu Sona Masouri Rice 20kg
$59.95
Pattu Sona Masuri Rice 10kg
$29.00
Riceberry
Riceberry is a modern Thai wholegrain rice developed by breeding fragrant jasmine-type rice with a deep-purple “black rice” lineage to create a variety that’s both aromatic and richly coloured. Its purple-black hue comes from anthocyanins—natural pigments found in the bran (the same family of antioxidants that colour blueberries). Because it’s typically eaten unpolished, Riceberry retains more of the bran and germ, making it higher in fibre and naturally occurring micronutrients than white rice, with a satisfyingly nutty, chewy bite.
Texture: Chewy and satisfying (wholegrain style)
Aroma: Warm, toasty, slightly sweet
Used for: Grain bowls, salads, modern plates with grilled toppings and punchy dressings
Hugpun Pure Berry Rice 1kg
$6.50
Hugpun Rice Berry 5kg
$21.95
Matta Rice
Matta rice (also known as Kerala red rice) is a traditional South Indian rice that’s partially milled so it keeps some of its red-tinged bran. That outer layer gives it its earthy colour, nutty flavour and a distinctly hearty, chewy bite. It stands up beautifully to bold gravies—especially coconut-based curries, seafood dishes and sambar—making it a classic everyday rice in Kerala cuisine.
- Texture: Hearty, bran-on chew; robust and substantial
- Aroma: Earthy and nutty
- Used for: Kerala-style meals, sambar, and bold curries—especially seafood and coconut-based gravies.
Double Horse Matta Rice 5kg
$17.99
Double Horse Matta Rice 10kg
$32.95
Mayil Matta Rice 10kg
$24.99
Short Grain: Sticky, Glossy, Comforting
Cooking style: Rinse until water runs clearer; soak if possible; rice cooker or steaming gives best texture.
Best for: Sushi, Onigiri, Sticky Rice Desserts, Isaarn-style Thai Dishes, Parcels and Dumplings.
Sushi Rice
Sushi rice is Japanese short-grain rice prized for its glossy, tender texture and gentle stickiness. When cooked, the grains clump neatly without turning mushy—perfect for shaping into nigiri and rolls, or for donburi bowls and onigiri. Its mild flavour is designed to carry seasoning, especially the classic sushi dressing of vinegar, sugar and salt.
- Texture: Glossy and lightly sticky; clumps neatly without becoming mushy
- Aroma: Mild—made to carry seasoning
- Used for: Sushi, onigiri, donburi bowls, Japanese set meals
J-Basket Sushi Hikari Rice 1kg
$3.99
Sunrice Sushi Rice 1kg
$5.99
Sticky (Glutinous) Rice
Sticky rice (glutinous rice) is prized for its chewy, elastic texture and natural cling—perfect for steaming and eating by hand. It’s available in white and black/purple varieties; the darker type keeps its bran, giving it a nutty flavour and deep colour. Despite the name, it contains no gluten—it’s “glutinous” because it becomes beautifully sticky when cooked.
- Texture: Very sticky, chewy, elastic. Best steamed.
- Aroma: Mild and clean, a little sweet
- Used for: Thai/Lao sticky rice, mango sticky rice, dumplings, wrapped rice parcels
