Arborio- the standard super fino rice that is the benchmark for risotto making.

Carnaroli- Favourite of those who love creamy rich Risotto with more starch in the small round grain

Vialone Nano- Favoured by the Venetians for a lighter texture with lower starch, great for seafood, delicate risottos and timbales.

Roma- Larger grain more suitable for a pilaf or paella.

Ribe- soup rice suitable for boiling and using in minestrone. Also good in rice salad and rice pudding

Parboiled- rice that has been boiled in the husk retaining some of the wholegrain nutrients and providing a harder more separate grain