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rice is classified by length of grain. Long grains have less starch, and thus separate more, becoming fluffy. Short grains less starch, stick more, etc. in short: a side of rice? long grain. sushi? medium grain. risotto? short grain.


Long Grain

  * Basmati - means "queen of fragrance" in sanskrit. used in pilaf, biryani.
  * Jasmine - more subtle flavor
  * texmati - degenerate basmati grown in texas
  * wehani - from california
  * Louisiana pecan / popcorn rice - smells like nut
  * carolina gold - long grain grown in carolina
  * charleston gold - more aromatic carolina gold

Short/Medium Grain
  * "white rice" from japan or china - usually short or medium grain
  * Calasparra
  * bomba
  * valencia
  * thai sticky
  * glutinous rice - ironically contains no gluten

red/black/brown: they've left more of the bran or germ
  * thai black rice - whole grain sticky rice that must be steamed rather than boiled
  * parboiled or "converted" - steamed before milled, so apparently more nutritious. Less sticky.

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