Long Grain Rice Long, slender kernel, 4 times longer that it is wide.
Cooked grains are seperate, light and fluffy.
Medium Grain Rice Kernel is 2 to 3 times longer that it is wide.
Cooked grains are moist, tender and slightly clingy.
Short Grain Rice Kernel is almost round.
Cooked grains cling together.
Aromatic Rice Brown or white rice with a natural aroma and flavor similar to that of roasted nuts or popcorn.
The US grows different types of aromatic rice. Some cook dry and separate and some cook moist and tender.
Sweet Rice An opaque white grain.
Cooked grains are very sticky.
Forms of Rice
Rough (Paddy) Rice The kernels are still within the hull.
Before rice can be packaged or cooked, the outer hull or husk must be removed.
Brown Rice The kernels of rice have had only the hull removed.
Brown rice may be eaten as is or milled into regular-milled white rice.
Cooked brown rice has a slightly chewy texture and a nut-like flavor.
The light brown color of brown rice is caused be the presence of bran layers, which are high in minerals and vitamins, especially the B-complex group.
Parboiled Rice This rough rice has gone through a steam-pressure process before milling.
This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
Favored by cooks who desire an extra fluffy and separate cooked rice.
Precooked Rice White or brown rice that has been completely cooked and dehyrated after milling..
This process reduces the time required for cooking.
Regular-Milled White Rice Rice that has the hull and bran layers removed.
It is sometimes referred to as milled rice, milled white rice, polished rice, or polished white rice.
The hulls, bran layers, and germ have all been removed.
Most white rice is enriched, giving it a nutritional value similar to brown rice.