While it can be tempting to try different types of rice, be sure to take into account the liquid ratio and the baking time. From personal experience, I have NEVER had uncooked rice at the end of bake time following this exact recipe.u003cbr/u003eFor other types of rice, here are some suggestions:u003cbr/u003eu003cbr/u003eu003cstrongu003eBrown Riceu003c/strongu003e: needs 5-10 minutes more covered bake timeu003cbr/u003eu003cstrongu003eMinute Riceu003c/strongu003e: needs 5-10 minutes less covered bake time. I have not made it with this rice, but I’ve been given feedback that it works great as well. My mom’s No Peek Chicken had minute rice and a similar baking time and temperature, so I would imagine it works just fine.u003cbr/u003eu003cstrongu003eShort Grainu003c/strongu003e: not recommended as it becomes too soft and mushy