Category of rice

Rice is a type of grain which grows on dry and wet land. Rice is frequently categorized into long grain, short grain and round grain.

Long and short grain brown rice are also commonly available, with many varieties providing different flavors. Both may be manufactured into dry breakfast cereals and both are used in parboiling operations.

Long grain rice has long evenly shaped pieces that tend to be drier and less starchy than short grained varieties. It separates easily after cooking, this includes basmati, jasmine, and will rice are all long grain rice. 

American long-grain white rice is large fluffy with a woody flavor. 

Long –grain brown rice is a beige, nutty-flavored, fluffy, light rice. It is about three times longer than they are wide. Vitreous long grain rices are preferred in the domestic market for cooking and for processing into canned products such as soups.

Short grain rice almost round grains and a higher starch content than long-grain rice, giving it sticky, clumpy consistency after cooking. It is less than 2 times longer than it is wide. In Thai cooking, it is an all-purpose rice, but in Chinese cooking, it is used mostly for dessert. Short trice also used for making sushi.

Round grain is very much like short grain rice. When cooked, it has a soft texture, is almost see through and goes sticky. It is used mainly for sweet rice dishes like puddings and is also known as pearl or pudding rice.
Category of rice