6 Types of White Rice in Indonesia You Should Know to Enhance Your Cooking

Did you know that the white rice we consume daily comes in many different varieties? As an agricultural country, Indonesia is home to a wide range of rice types, each with distinct characteristics. Every variety has its own taste, texture, and unique advantages, making it ideal for specific types of dishes. Let’s explore the different types of white rice in Indonesia that can make your meals even more special, Mak Cuss!  

Common Types of White Rice in Indonesia

Here are the most widely known white rice varieties commonly found across the country:
 
1. Pandan Wangi Rice
Famous for its natural pandan leaf-like aroma, Pandan Wangi rice has slender grains and a bright white color. Interestingly, its fragrant smell comes naturally—without the use of artificial chemicals. This variety originates from West Java, especially the Cianjur area, known for producing high-quality rice.
You can use this rice for everyday steamed rice or festive yellow rice (nasi kuning). Its soft and slightly sticky texture makes it a perfect companion to any side dish.

2. Rojolele Rice
Rojolele rice is native to Central and East Java. It’s recognized for its large, slightly oval grains and clean white appearance. When cooked, the rice turns soft and slightly savory. Thanks to its superior taste and texture, Rojolele is often used for festive dishes like tumpeng or party meals. Even when it cools down, it still tastes great—making it a great choice for school or office lunch boxes!

3. Menthik Susu Rice
Named for its milk-like white color, Menthik Susu rice comes from the mountainous regions of Yogyakarta and Central Java. It has small grains with a soft, fluffy texture and a naturally sweet taste. This rice is commonly used in traditional dishes like nasi gurih or nasi uduk. If you’re planning to serve strongly seasoned food, this variety is an excellent pairing.

4. Menthik Wangi Rice
At first glance, Menthik Wangi rice looks similar to Menthik Susu. However, it has a distinctive pandan-like fragrance, just like Pandan Wangi rice. It also hails from Central Java and is known for its long shelf life—even without preservatives. Menthik Wangi is often used in traditional dishes like nasi liwet or nasi kuning because of its fluffy texture and delicious aroma that enhances any dish.

5. Glutinous Rice (Sticky Rice)
If you’re a fan of traditional Indonesian snacks, you’re likely familiar with this one. Glutinous rice is different from regular white rice due to its extremely sticky texture after cooking. It comes in two types—white and black glutinous rice—and is commonly used for treats like lemper, kue bugis, or tape. The sticky texture makes sweet dishes more chewy and satisfying.

6. Basmati Rice
Often called “Indian rice,” Basmati is commonly used in Indian and Middle Eastern dishes. It’s known for its long, slender grains and low stickiness when cooked. This makes it perfect for meals like biryani, nasi kebuli, or pilaf, as it can absorb spices well. Additionally, its relatively low sugar content makes it a popular option for those pursuing a healthier diet.
 

Don’t Forget Premium White Rice

In addition to the six types above, premium white rice is also a popular favorite. Premium rice has whole, uniform grains with high quality, making it perfect for both daily meals and special dishes. Not sure where to find high-quality white rice? No worries, Beras Maknyuss is here for you!

Beras Maknyuss is processed without bleach, preservatives, or artificial fragrance. Instead, it’s produced using modern technology to maintain its natural white color and aroma. It’s also immediately packed after production to preserve its freshness and ensure a longer shelf life. Interested? Get Beras Maknyuss today at your nearest supermarket, rice agent, or official Maknyuss partner!