Rice (米饭, mǐ fàn) is the backbone of Chinese cuisine, but the type matters enormously. A sticky glutinous rice meant for dumplings will fail in a stir-fry, while long-grain rice meant for fried rice will be too dry for congee.
The Three Main Types
Short-grain white rice (粳米, jīng mǐ): sticky, round, the everyday table rice. Used for congee, steamed rice, and rice bowls. Long-grain rice (籼米, xiān mǐ): separate grains, less sticky. Essential for fried rice — the drier texture prevents mushiness. Glutinous rice (糯米, nuò mǐ): completely sticky when cooked. Used for dim sum, zongzi, and sweet dishes.
Specialty Rices
Sushi rice is essentially short-grain japonica — fine for Chinese cooking. Brown rice adds nuttiness but requires longer cooking. Black rice (黑米, hēi mǐ) is nutritious but chewy — best mixed with white rice. Red rice (红米, hóng mǐ) has a similar profile.
Washing and Soaking
Short-grain rice: wash 2-3 times until water runs clear. Glutinous rice: soak 2-4 hours before cooking for even texture. Long-grain rice: quick rinse is sufficient — don‘t overwash or you‘ll lose flavor.
