One thing you will never find in my household: Instant rice. So many families in America rely on instant rice as a staple of their cooking, and they truly miss out on the wonderful texture and flavor of what I call "real rice." So what constitutes "real rice" in my book? Any rice that isn't in a box that reads "Cooks in minutes!" A few of my favorites follow:

From the Top, Clockwise: Jasmine rice, Arborio rice and Sushi (koshihikari) rice

Jasmine rice is my personal favorite for any meal. It is an amazing complement to fish of any variety, stir-fry, chicken, pork or steak. It is best steam-cooked, preferably in a rice-cooker, which is my method of choice. Jasmine rice is fragrant, with a somewhat sticky consistency when cooked and has an excellent flavor. It is mostly associated with Asian cooking but can be used in any style.

Arborio is a short-grain, nutty rice primarily used in risotto. This is because it is a rice that easily absorbs flavor and has a creamy consistency when cooked. I'm sure it has other uses than just for risotto, but that is what I reserve my arborio for since it is imported and not as easy to find as many other rices.

With the popularity of sushi ever-growing in America, Sushi rice can now be found in just about any supermarket. It is a short-grain rice that is very glutinous, which is why it is used for sushi; glutinous rice sticks together very well. I have used sushi rice as a side item for dinners, but have found Jasmine rice to make a much better side. I would rather reserve my sushi rice for what it is meant for- making sushi.

From the Top, Clockwise: Himalayan red rice, Wild rice, "Forbidden" black rice

Himalayan red rice has a deep, red color and a wonderfully nutty flavor. It works well in pilafs (I sometimes mix it with Jasmine) or on its own as a side. Himalayan rice is somewhat difficult to find, as it may not be carried in your local grocery store. It may be found in certain specialty or health food stores.

Wild rice is a rice that most people are familiar with. It is popularly sold in pre-made pilafs, mixed with various types of white rice. This is done because wild rice on its own is somewhat pricey, so mixing it in a pilaf saves money. Wild rice is deliciously nutty and has a delightful chewy texture when cooked. It tastes great as a side for anything but is most commonly used as a stuffing for salmon or chicken. As a treat, I will sometimes mix a drop or two of truffle oil with cooked wild rice, which makes it not only a wonderfully textured side, but also a fragrant one.

"Forbidden" black rice, thus called because long ago it was so valued that it was reserved only for Chinese emperors, is an interesting rice that looks black before cooking, and purple after. It is a smooth, silky rice that works well as a side or in a dessert. If a few grains are added to steaming Jasmine or Sushi rice, it will turn the rice an attractive light purple color.

I encourage everyone to substitute these types of rice, or maybe some of your own personal favorites, in place of that bland, boring instant rice that has become a staple of American dinners.