Arborio rice is an Italian variety of rice. Its name comes from the commune of Arborio, province of Vercelli in Italy, where it is grown.
When cooked, the beans become firm, creamy and chewy thanks to the high amylopectin content. This makes this rice have its own taste but also allow it to blend well with other flavors.
Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent.
When cooked, the rice possesses minimum width-wise expansion making it one of the longest types of rice.
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk by steaming.
The steaming changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming also enables the rice to absorb nutrients making it a more healthy variety of rice.