Rice doesn't always have to be the ho-hum straight man holding up a piece of showstopping chicken or fish. Sure, it's a wholesome side dish — cholesterol-free, sodium-free, and low in calories. (A half-cup serving contains only about 100 calories.) But isn't it time for rice to play a leading role? If you think of it as the foundation for an entree or use some of the global varieties available at your supermarket or specialty food store, rice can become the scene-stealer itself.

Instant

Long-grain white rice that has been cooked and then dehydrated. The most common way to prepare it is to pour boiling water over it, then toss. Instant rice lacks the texture and flavor of other rices, not to mention a bit of the nutritional value.
Best for: Convenience. It's a fast last-minute addition to soups, stews, or grain salads. Reach for it when speed is key. Otherwise, choose something else.
Cooking Time: 5 minutes.

Long-Grain White

The all-purpose rice with a gentle flavor and a semifirm texture. The grains remain distinct and fluffy whether served hot or dressed and chilled in a salad.
Best for: Soaking up the sauce of a stew or a stir-fry, or alongside any main dish, from fish to poultry to meat. Use leftovers for fried rice, soup, and rice pudding.
Cooking Time: 15 to 20 minutes.

Short-Grain White

Slightly less common than long-grain white rice but just as easy to use. The rice of choice in Asia (and often served in Chinese restaurants), it is preferred for its pleasantly dense, sticky texture.
Best for: Sushi, paella, rice pudding, rice molds.
Cooking Time: 15 to 20 minutes.

Basmati

One of the most aromatic rices, basmati has a concentrated, almost floral scent. (Texmati is essentially the same thing, only it's grown in the United States.) Its long, delicately fragrant grains stay separate and distinct when cooked.
Best for: A pilaf laced with spices, or a biryani (a baked Indian casserole made with saffron, nuts, dried fruit, vegetables, and meat). Its sweet flavor also makes basmati delicious on its own.
Cooking Time: 20 minutes.

Long-Grain Brown

Brown rice is what white rice starts out as before the bran and the germ (and lots of the nutrients) are removed from the grain. Brown rice has a full, nutty flavor and is rich in fiber. Brown rice, unlike white, also has a little fat (less than 2 grams of unsaturated fat per 1 cup cooked rice).
Best for: A side dish, a bed for stews or curried vegetables, or a stuffing for vegetables, fish, or poultry.
Cooking Time: 45 minutes.

Short-Grain Brown

The flavor and nutrition are similar to long-grain brown's. The main difference is the texture: Short-grain is chewy; long-grain is firm. Both short-grain and long-grain brown rice have a much shorter shelf life than white rice. They should be stored in the refrigerator.
Best for: Use in salads, or as a fiber-rich substitute for white rice in sushi, risotto, or even pudding.
Cooking Time: 45 minutes.

Arborio

Famously used in risotto, this round, pearly-grained rice has a high starch content. Perfect for thickening the sauce — made from butter, broth, wine, and, usually, Parmesan cheese — that gives risotto its special character.
Best for: Risotto, of course, but you could also use this rice for cold salads.
Cooking Time: 20 to 25 minutes, with constant stirring.