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TYPE OF RICE
There are numerous varieties of rice found across the globe however they generally fall into three categories as below.
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LONG GRAIN RICE
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.
MEDIUM GRAIN RICE
Medium-grain rice has a kernel about three times longer than its width, measuring between 6 to 4 milli metres. They tend to stick together when cooked.
SHORT GRAIN RICE
Short-grain rice has a fat short kernel with high starch content. They cook up soft and sticky.
FORM OF RICE
Rice is available in a variety of forms. While it is not edible in its rough form, it has to be processed and milled to get the desired form of rice.
