Top 27 Japonica Rice
in the World

Arborio is an Italian rice variety that's mostly used for risottos and rice puddings. The short, rounded grains are firm and have a high content of starch, resulting in creamy textures of dishes that the rice is used in. Because of its characteristics, Arborio is almost double the price of regular long-grain rice. This rice variety was named after the eponymous town in the Po Valley. It should be cooked al dente, while still slightly firm to the bite, and never washed or rinsed as it will lose the starchy coating that creates the creamy and slightly chewy texture once cooked. Apart from risottos and rice puddings, Arborio is sometimes used as an ingredient in arancini or minestrone soup.Expand

This Portuguese varietal of rice is fine and tender with a velvety soft texture, and it is especially good at absorbing the flavors and aromas of ingredients it is cooked with. This rice is grown in Salvaterra de Magos outside Lisbon, an area known for its mild, Mediterranean climate. The weather and soil conditions contribute to a rice with a firmer structure that is less likely to break or disintegrate while cooking. This glutenous rice also gives dishes it is cooked with a smooth and creamy texture.Expand

Uruchimai or Japanese short-grain rice is a short-grain cultivar of Japonica rice and is the staple ingredient of Japanese cuisine. The grains of this type of rice are short and plump and contain more starch than regular rice. They're also known for their sticky and moist texture. Uruchimai is incredibly versatile and can be used in various types of dishes. It’s mostly eaten plain, but the rice can be served with vegetables, seafood, dashi, or soy sauce. This rice variety is also used to make sake, shochu, and rice vinegar.Expand

A Japanese short-grain cultivar, koshihikari was created in 1956 by crossing two different strains of Nourin No.1 and Nourin No.22. Despite its recent creation, today, it is the most grown rice in Japan and the most consumed as well. It was named after the historic Koshi province and translates as light of Koshi. The fact that it is extremely sticky and chewy, as well as soft, made it a favorite of the Japanese, who use it to make sushi, onigiri, and other rice-based dishes. Besides Japan, koshihikari is also grown in Australia and the U.S.Expand

Bomba is a Spanish variety of rice characterized by a short grain. The rice has a high content of amylose and a pearly white color of the grain. What distinguishes Bomba from most of the other varieties is that it can absorb two or three times its volume in water. It will not burst, but hold its structure when cooked, expanding in width rather than in length, forming round bombs in the process. Bomba takes a long time to mature, and it has been harvested since the 14th century. Nowadays, it's mostly grown in wetlands south of Valencia. This rice variety is traditionally used for paella and similar Spanish rice dishes. When cooked, the grains separate and never become mushy or sticky.Expand

Carnaroli is an Italian rice variety that's mostly used for the preparation of risotto. It's characterized by a short grain, smaller than the one of Arborio rice, and a high starch content. As a result, Carnaroli rice can absorb liquids without becoming overcooked, creating the creamy texture that's a characteristic of great risottos. It's grown in the Novara, Vercelli, and Pavia provinces. The rice variety was discovered by Emiliano Carnaroli as a cross between Lencino and Vialone Nano varieties, hence the name. Interestingly, Carnaroli rice is often hailed as the 'caviar' or 'king' of Italian rice.Expand

Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon became known as the "king of rice" thanks to its exquisite qualities, and it found its way to Türkiye, where it is considered the finest quality rice. Depending on the variety, Baldo rice can come in a long, medium, and short-grain format, although short-grain is most known and used. It has a buttery aroma and a distinct but not overpowering taste, with pronounced starchiness (Turkish varieties tend to be starchier than the Italian). When cooked, this rice retains its compact shape and chewiness, which makes it a perfect choice for risottos, pilafs, and paellas.Expand

Arroz de Valencia is white or brown rice of the Senia, Bahia, Bomba, J. Sendra, Montsianell, Gleva, Sarçet, or Albufera variety. The varieties range in their properties; from the smooth and creamy Senia to the loose and firm Bomba. It is grown in wetlands in Provinces of Alicante, Castellón, and Valencia in the autonomous community of Valencia. All levels of production and the final product itself are strictly regulated. Arroz de Valencia is sold packaged with a numbered label that can be traced back to the producer and the detailed area of cultivation, ensuring the superior quality of this rice.Expand

Riz de Camargue refers to the different varieties of rice originating from the Camargue region in France - full and brown rice, white rice, non-stick rice, pre-cooked rice and mixed rice, among others. The rice is cultivated in the area since the 19th century, and while the climate is restrictive and makes cultivation difficult, it also provides grains of great quality and delicate taste. The soil, salty subsoil and the dry, hot climate make the rice a basic crop of the Camargue area. Brown rice is the one that has the highest nutritional value in its husk - vitamins, minerals, amino acids and fibre, while round-grained white rice is the one that is most commonly used - in desserts mixed with milk, or in risottos, making it creamy due to the starch content in the rice.Expand

Arroz del Delta del Ebro is white or brown rice categorized as 'extra', of the Bahía, Tebre, Sénia, Fonsa, Bomba and Montsianell varieties The varieties range in their properties; from Senia, which is smooth and creamy when cooked, to Bomb, which is loose and firm. It is grown in the wetlands covering the area of Ebro Delta, in the Province of Tarragona. All levels of production and the final product itself are strictly regulated. Arroz del Delta del Ebro is sold packaged with a numbered label that can be traced back to the producer and detailed area of cultivation ensuring the superior quality of this rice. Expand

Acquerello is a renowned Italian rice producer based in Livorno Ferraris, Piedmont, known for its commitment to quality and tradition. Established in 1991 by Piero Rondolino, Acquerello operates from Tenuta Colombara, a historic estate in Italy's prime rice-growing region.

The company specializes in Carnaroli rice, often called the king of rices, valued for its superior texture and versatility in cooking. What sets Acquerello apart is its unique aging process - rice is stored in refrigerated silos for at least one year, enhancing starch stability and enriching its flavor.

Their innovative processing method preserves more nutrients than conventional rice while maintaining grain integrity. Favored by top chefs worldwide, Acquerello rice is packaged in vacuum-sealed tins to ensure freshness and extend shelf life.

The company is also dedicated to sustainability, implementing environmentally responsible farming practices. Beyond production, the Tenuta Colombara estate holds historical significance in Italian rice cultivation, serving as both a functional farm and a cultural heritage site. Expand

Riserva San Massimo is a nature reserve and agricultural estate spanning over 600 hectares in the municipality of Gropello Cairoli, in the province of Pavia, Lombardy, Italy. Within the reserve, 200 hectares are dedicated to the cultivation of high-quality rice, particularly the Carnaroli variety, which is grown exclusively from 100% certified pure seeds. At Riserva San Massimo, rice cultivation is not treated as an industrial process but rather as a form of artisan, sustainable agriculture that respects the natural cycles and biodiversity of the region.

The entire production process is carried out by hand: from manual harvesting, to low-temperature drying, to careful packaging, all with the goal of preserving the rice's organoleptic properties. The objective of this meticulous approach is to produce rice with the perfect balance of firmness and creaminess - qualities that are essential for making a perfect risotto. The grains are harvested by hand to ensure they remain in optimal condition, followed by gentle drying at low temperatures to maintain the rice's natural structure and starch content. Thanks to this dedication to quality and tradition, Carnaroli rice from Riserva San Massimo is used in numerous fine-dining restaurants across Italy and around the world.

It is especially appreciated by top chefs for its reliability, consistency, and exceptional culinary performance.Expand

Yuki Tsubaki is a luxury Japanese rice brand that represents the pinnacle of quality in the Koshihikari variety, Japan’s most renowned rice. The brand was born out of a desire to produce the finest rice in Japan, cultivated in the mountainous region of Uonuma, located in Niigata Prefecture, an area known for its superior agroecological conditions.

Its production requires significantly more labor, time, and cost compared to standard rice, in order to achieve impeccable texture, luster, and flavor. The grains are glossy, tender, delicately sweet, and ideal for sushi, onigiri, and refined Japanese cuisine. Behind the brand stands a company that employs advanced processing methods and strict quality control to ensure a unique culinary experience.

The polishing process takes three times longer than usual, resulting in an exceptionally smooth and shiny finish. Every stage - from grain selection to packaging - is carried out under rigorously controlled conditions. Due to its exceptional rarity, Yuki Tsubaki rice accounts for less than 0.003% of the total Koshihikari rice production in Japan.

Its exclusivity has made it a favorite among top chefs and luxury restaurants around the world.Expand

Doronko Minamiuonuma is a renowned Japanese rice brand known for producing premium Koshihikari rice from the Minamiuonuma region in Niigata Prefecture. This area is globally recognized for cultivating the highest-quality rice, thanks to its pure mountain water, rich soil, and cold climate that contribute to the rice's unique flavor and texture.

The Doronko brand embraces sustainable farming practices, using minimal pesticides to ensure a healthy and natural product. At the core of the brand’s philosophy is respect for nature and the local community.

Doronko Minamiuonuma rice is distinguished by its glossy, firm texture and sweet, rich taste. It is ideal for preparing traditional Japanese dishes as well as high-end culinary creations around the world.

The brand holds a strong local identity and is often featured in Japan’s premium food markets. The name “Doronko” (meaning “mud”) symbolizes a deep connection with nature, the land, and traditional farming methods.

Doronko also engages in food education, involving children in planting and harvesting rice to promote awareness of agriculture. This brand represents authenticity, quality, and a profound commitment to the tradition of Japanese rice cultivation.Expand

Società Agricola La Fagiana is a family-run farm located in the Venetian plain, specializing in the cultivation and processing of rice, particularly the prestigious Carnaroli variety, one of the most valued in Italian cuisine. Production takes place across roughly 150 hectares using a combination of traditional rice-growing practices and modern principles of sustainable water and soil management.

After harvesting, the grains are stored in refrigerated chambers without chemical treatments to preserve their natural texture and aroma. Beyond rice, La Fagiana has developed a broader product range that includes rice flour, rice cakes, risotto mixes, pasta, fruit juices, local wines, and craft beers, creating a small but complete agricultural–gastronomic ecosystem.

The farm also organizes guided tours and tastings, allowing visitors to learn about rice cultivation, local biodiversity, and the philosophy of sustainable production. The brand is recognized for its transparency, quality, and strong connection to the cultural and agricultural identity of the Venetian landscape.Expand

Qiaofu Dayuan is a renowned Chinese brand specializing in the production and distribution of premium-quality rice. Based in the city of Wuchang in Heilongjiang Province - a region considered the cradle of the finest rice in China - the brand benefits from exceptional agroecological conditions.

These include fertile black soil, crystal-clear mountain spring water, and abundant sunlight during the growing season, all of which contribute to rice with a distinctive aroma, perfect texture, and high nutritional value. Qiaofu Dayuan combines traditional cultivation methods with modern processing and packaging technologies, ensuring that the natural characteristics and freshness of the grains are preserved.Expand

Shiyue Daotian is a leading Chinese food brand specializing in the production and distribution of high-quality staple food products, including rice, corn, whole grains, legumes, and dried goods. Founded in 2018, the brand quickly gained the trust of consumers across China thanks to its commitment to quality and innovation in the food industry. Shiyue Daotian stands out in the Chinese market particularly as a producer of premium-quality rice, which is also its most recognized and best-selling product.

The brand focuses on top-tier rice varieties such as Daohuaxiang from the Wuchang region - renowned for its rich flavor and aromatic grains - as well as other high-grade varieties sourced from the most fertile rice-growing areas in Northeast China, including Heilongjiang and Liaoning provinces. Shiyue Daotian rice is known for its meticulous grain selection process, strictly controlled production, and modern packaging techniques that preserve freshness and nutritional value.Expand

Sivaris is a family-owned Spanish company specializing in the production of high-quality rice, based in Valencia. Founded in 2006, the Sivaris brand continues a multigenerational tradition of rice cultivation in protected natural reserves such as the Parque Natural de la Albufera in Valencia and the Marjal de Pego-Oliva in Alicante.

These areas, rich in biodiversity and unique climatic conditions, provide ideal environments for rice farming. Sivaris stands out by controlling the entire production process - from seed to packaging - ensuring superior quality and authenticity of its products. The company offers a variety of rice types, but is particularly renowned for its Bomba rice, known for its ability to absorb large amounts of liquid without losing its shape, making it ideal for preparing paella.Expand

Beidahuang is a renowned Chinese rice brand originating from the state-owned agricultural group of the same name, headquartered in Heilongjiang Province. The brand is known for producing high-quality rice, with products valued for their purity, nutritional content, and distinctive aroma, making them a popular choice both domestically and internationally. Beidahuang rice is cultivated in the fertile plains of northeastern China, where favorable climate conditions and rich soil contribute to its exceptional quality.

The brand is recognized as one of the most competitive on China’s grain and oilseed market. In addition to domestic distribution, Beidahuang rice is also available on international markets, including North America. Beidahuang is especially noted for its production of Wuchang rice, including the famous Daohuaxiang variety.

This rice is grown in the fertile fields of Wuchang city in Heilongjiang Province, a region known for ideal conditions for producing high-quality japonica rice.Expand

Canavere is a family-owned company specializing in the production of high-quality rice with Protected Geographical Indication (PGI) certification. The history of Canavere began in the early 20th century when Paul Benoît purchased the Canavere estate, which dates back to the year 1500.

His son Louis continued the family tradition, and in 1993, Jean-Louis Benoît established the Canavere brand to promote authentic Camargue rice. Canavere offers a wide range of rice varieties, including red, black, white, whole grain, round, and long-grain rice, as well as specialties such as risotto rice and aromatic rice.

All products are 100% natural, gluten-free, and grown in accordance with the principles of sustainable agriculture.Expand