Description

  1. Long Grain Rice (Oryza sativa):

    • Description: Long grain rice has slender grains that are typically four to five times longer than they are wide. The grains remain separate and fluffy when cooked, making it ideal for dishes like pilafs and stir-fries.
    • Subtypes: Basmati Rice: Known for its delicate fragrance and elongated grains, basmati rice is commonly used in Indian, Middle Eastern, and Persian cuisines.
      • Jasmine Rice: A fragrant rice variety with a slightly sticky texture, jasmine rice is popular in Southeast Asian dishes, especially Thai cuisine.
    • Grades: Long grain rice is graded based on factors such as length, shape, color, aroma, and absence of defects. Grades may include Extra Fancy, Fancy, and Standard.
    • Moisture Content: Long grain rice typically has a moisture content of around 12-14%.
    • Counts: Sold by weight or quantity per bag or package (e.g., 5kg bag, 10lb package).
  2. Medium Grain Rice (Oryza sativa):

    • Description: Medium grain rice has grains that are shorter and wider than long grain rice, with a higher starch content. It tends to be more tender and slightly sticky when cooked, making it suitable for dishes like risotto, paella, and sushi.
    • Subtypes: Arborio Rice: Known for its high starch content and creamy texture when cooked, arborio rice is traditionally used in Italian risotto dishes.
      • Calrose Rice: A medium grain rice variety developed in California, calrose rice has a soft, sticky texture and is often used in Asian cuisines, particularly for sushi and rice bowls.
    • Grades: Grading criteria for medium grain rice are similar to long grain rice, focusing on appearance, aroma, and absence of defects.
    • Moisture Content: Comparable to long grain rice, around 12-14%.
    • Counts: Sold by weight or quantity per bag or package.
  3. Short Grain Rice (Oryza sativa):

    • Description: Short grain rice has short, plump grains that are almost round in shape. It has a high starch content and becomes sticky when cooked, making it ideal for dishes like sushi, rice pudding, and rice cakes.
    • Subtypes: Japanese Rice (Japonica Rice): A short grain rice variety used extensively in Japanese cuisine, especially for sushi and rice balls (onigiri).
      • Glutinous Rice (Sticky Rice): Despite its name, glutinous rice is gluten-free and becomes sticky when cooked. It is commonly used in East and Southeast Asian desserts and savory dishes.
    • Grades: Short grain rice is graded based on similar criteria as long and medium grain rice, focusing on quality, appearance, and absence of defects.
    • Moisture Content: Similar to other rice varieties, around 12-14%.
    • Counts: Sold by weight or quantity per bag or package.