I opted to use a mix of brown and wild rice for this recipe. It has a nuttier flavor compared  to white rice and the texture holds up well. You can use white rice in this recipe, but you won't need to simmer the soup with the lid on for as long, 10 - 15 minutes will do it. Check the cooking instructions on your package and adjust the timings accordingly.  You can also use leftover cooked rice in this recipe, add the liquids to the soup and bring to the boil of a few minutes and turn it down to medium, then add in the cooked rice. Cook for 5 minutes until the rice is heated through and let the soup stand for a few minutes to thicken up.