1. 3 Classifications for Rice
Length: Long, Medium and
Short Grain
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There are literally tens of thousands of different varieties
of rice in the world. However, rice can actually be broken
down into just three different types if you want to keep
things simple. There is long-grain, medium-grain and
short-grain rice. As the classifications suggest, the three
different types of rice grains are categorized based upon
their length as compared to their width. A skinny, long
type of rice grain would be a long-grain whereas a
round-ish grain that’s about as wide as it is long would
be a short-grain.
Long vs. Medium vs. Short Grain Rice
Let’s get to know these three different rice classifications
a little bit better:
Long-Grain Rice
Long-grain rice is easy to identify because it is the
narrowest or skinniest of the different types of rice that
you might come across. If a piece of rice is at least four
times in length what it is in width then it is considered to

3. be a long grain. Long-grain rice is usually the fluffiest
type of rice. For that reason it is considered the best type
of rice to serve with sauces; it holds the sauce well but it
also tastes good plain. A popular example of long-grain
rice isBasmati.
Short-Grain Rice
Whereas long-grain rice is skinny and tall, short-grain
rice is short and fat. It often looks round in shape
because the width is so close in size to the length with
this grain. Short-grain rice generally has a higher level of
starch content than the other grains do making it a type
of rice that tends to be sticky. For that reason it’s
especially popular for rice pudding although it can be
eaten alone or in other rice dishes as well. A popular
example of short-grain rice is Arborio.
Medium-Grain Rice
Once you get a good idea of what constitutes long-grain
rice and what would be considered short-grain rice, you’ll
also be able to identify medium-grain rice. It’s the type of
rice that falls somewhere in between the two other
grains. For example, a rice grain that is about three
times as long as it is wide would be a medium-grain rice.
Medium-grain rice is terrific in rice-based dishes such as
paella and risotto.
Grains of Rice: The Exact Science
As an individual in your own kitchen, you probably aren’t
going to need to measure grains of rice exactly to figure

4. out which ones are long, medium and short. First of all,
many of the packages of rice that you buy or recipes that
you work off of will tell you which type of rice the one you
need is. And secondly, you aren’t likely to be that picky.
But just in case you are wondering, there is an exact
science to the classification of rice grains.
According to the LSUAg Center website, rice grain
classification is based on an exact measurement set
forth in the USDA Federal Grain Inspection Service
Grain Inspection Handbook. The measuring process
requires laying fifteen grains ofrice side by side and then
end to end to measure the ratio of length to width.The
exact measurements that make up each grain
classification vary depending on whether the rice is
brown or white.
The Long and Short Of It
Although there’s an exact science to the measurement of
rice grains, as a novice cook you really only need to
know the basics. A long skinny type of rice grain will be
less sticky and a bit firmer than a short, fat rice grain.

5. Rice Types and Varieties
Different types of rice Photo: BlueRidgeKitties @flickr
How I First Learned About Cooking With
Rice
Rice is such a convenient food. It has been harvested for
thousands of years. Rice is a staple in many cultures. It
is a lifesaver for many impoverished countries. Most
types of rice need lots of water to grow properly.
However, wild rice doesn't need much water. Rice is a
very quick growing grain. Four crops can be planted in a
year.
When many people think of rice, they have images of the
plain white rice that you pour sugar on that was served in
many school cafeterias years ago. That is the only rice I
knew until I became an adult.
After I joined the navy and met people from all over the
United States and the world, I learned about delicious
rice. There are literally tens of thousands of different
varieties of rice available. And every rice grain is not
created equally.

6. Each type of rice varies in texture, aroma, and taste.
Certain types of rice are more suited for specific dishes
than others. Read below to find out about the many
different types of rice that can be used for cooking.
photo: ecstaticist @flickr
Rice Types by Grain Size and Texture
First are the different types of rice according to the size
of the grains. There is short grain rice, medium grain,
and long grain rice. Plus broken rice is in this category.
Rice is sorted by its texture as well. Some rice is very
starchy. Others contain much less starch. Rice is also
categorized by where it is grown and how it is
processed. Each of these characteristics contributes to
the many different tastes, textures, and uses of different
rice varieties.
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Versatility of Cooking With Rice
Rice is very versatile for cooking. It can be used in meat
dishes, casseroles, soups, entrees, side dishes, and for
dessert. Rice can be ground and used for flour or to
make different types of noodles. Rice can also be used
to make a milk substitute for those who are lactose
intolerant. And it's gluten free for people who are
sensitive to wheat products.
Broken Rice - Cheapest Type of Rice
Broken rice is probably the cheapest rice available.
Broken rice is simply rice grains that are too small to
make the mininum grain length standard. So, it is
packaged separately and given an attractive, low price. It
doesn't affect the taste at all.
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Sticky Types of Rice - Short Grain
Next is short grain rice. It is sometimes called sushi rice.
Pearl rice is included in this category. Short grain rice is
stickier than other types of rice. Like the name, it is used
for making sushi. Pearl rice is usually chosen when
making rice pudding.
Long Grain Rice
Long grain rice usually takes longer to cook than short
grain rice. It is often more nutritious than short grain rice
types. Long grain rice costs more than other types of
rice. It contains less starch than short grain. This makes
it more fluffy and tender.

9. Wild rice recipe photo: Indrani Soemardjan @flickr
Jasmine rice photo: Rooey202 @flickr
Medium Grain Rice - One of the Most
Common Rice Types
Medium grain rice is the type of rice that most people
use every day. It is very versatile and works in many
recipes. The starch content and texture are somewhere
between short grain and long grain rice types.
Different Rice Varieties
Arborio rice originates from Italy. Arborio is the rice used
to make the classic dish, risotto. It is has a nice, creamy
texture. Use it when you want to make rice dishes that
absorb the flavors of delicious sauces.
Basmati rice is categorized by the region where it's

10. grown. It is grown in India and Pakistan. It is planted at
the base of the Himalayan mountains. Basmati rice is
grown in rich soil that is naturally fertilized by the water
melting off the mountains. Basmati rice has an excellent
aroma when it cooks.
Brown rice is very healthy. It contains more fiber and
nutrients than other types of rice. It has a nice, nutty
flavor. It takes longer to cook than other types of rice, but
it's worth it. Also, add more water than cooking with other
types of rice. Use about 1 1/2 - 2 cups of water to every
cup of brown rice, depending on how fluffy you like it.
Jasmine rice is one of my favorite types of rice. It is also
known as Siamese rice. It is a long grain rice. It is very
fluffy and tender when cooked properly. It can be made
as a side dish or used in stir fry dishes. Jasmine rice has
a delicious aroma when it cooks. It smells like buttered
popcorn to me.

11. Rice Varieties
Varieties of Rice
As a matter of fact there are over 40,000 varieties of rice.
Out of these only a few are commonly grown and
consumed worldwide and I am going to discuss these
common ones in this article.
Basmati rice
Basmati
It is long grain rice with a beautiful fragrance.
Traditionally it was grown in India, but now famous
around the world.
Jasmine rice

12. Jasmine
Jasmine is excellent long-grain fragrant white rice. It has
a slight jasmine aroma after cooking and are slightly
stickier than Basmati. It is grown in Thailand and used
throughout Southeast Asia.
Arborio rice
Arborio
Arborio is a short-grain rice that takes its name from the
town of Arborio in the Po Valley of Northern Italy where it
was originally grown. It is high in starch content and thus
has a starchy taste of its own.
Glutinous rice

13. Glutinous
Glutinous rice, which is a short grain rice, is of two types:
White Glutinous
Black Glutinous
It has quite a few common names which are: sticky rice,
sweet rice, waxy rice, botan rice, biroin chal and pearl
rice. They become very sticky upon cooking. It does not
have gluten in it, but is called Glutinous because it
becomes glue-like sticky after cooking.
Brown rice
Brown Rice
It is not a separate variety of rice, but any rice, short-
grain or long-grain, which is not polished or part is called
brown rice. They are more nutritious than the white rice
and are of two kinds:
Fully Unpolished - When the entire layer of bran is not
removed.
Partially Unpolished - When bran is only partially
removed.

14. A Word about Rice Storage
Uncooked rice should be stored in a cool dark place
and must be kept tightly covered.
Leftover cooked rice can be stored in refrigerator for
up to two days. Make sure you have covered them.
Leftover cooked rice can be stored for about two
months if securely wrapped and placed in refrigerator.

15. Types of Rice: Long and Short Grain Varieties
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Health Benefits of Rice
Rice is an economical staple found in most kitchens across the world. As a carbohydrate, rice
is a great energy source. Rice may aid digestion, maintain energy levels, may aid in stabilizing
blood sugar levels, and is a great source of vitamin B. Whole grain rice has greater nutritional
value than white rice. This is because whole grain rice has the bran intact.
Health Benefits of Rice Include:
Energy source in the form of carbohydrates.
Cholesterol free.
Contains a variety of nutrients, vitamins and minerals: Vitamin D, calcium, niacin,
fiber, iron, thiamin and riboflavin.
Low in sodium
Brown rice may aid in cancer prevention and improve cardiovascular health.
There are a variety of rice types available, including long and short grain. Rice use varies by
region and the intentions of the recipe. Here are just a few varieties:
Rice colors can range from black, brown beige to white. The darker the rice, the more nutritious it is.
Source: Free Image courtesy of FreeDigitalPhotos.net

17. Types of Rice
Arborio Rice
Basmati Rice: White
Basmati Rice: Whole Grain
Black Sweet Rice
Brown Rice: Long-Grain
Brown Rice: Short-Grain
Glutinous Rice: Sweet
Jasmine Rice
Tex-Mati Rice
Wehani Rice
White Rice: Short-Grain
Arborio Rice
This short grain rice is imported from Italy. Arborio rice is
especially starchy and almost round in shape. Arborio
rice is what is commonly used for risotto.
Basmati Rice: White
White, long-grain basmati grows in Southeast Asia.
Basmati is very fragrant. White basmati is commonly
used for Thai and Indian curries. Basmati rice can also
be used in pilaf recipes.

18. Basmati Rice: Whole Grain
Whole grain basmati is richer in fiber and nutrients than
white basmati. However, whole grain basmati does lack
the aroma found in white basmati and is not as flavorful.
Black Sweet Rice
Black sweet rice is in fact black on the outside. The color
is due to the bran on the rice. Black sweet rice lightens
to a rich purple-black when cooked and is known for its
woodsy flavor.
Brown Rice: Short-Grain
Brown rice is rich in fiber and is usually a bit nutty in
flavor.
Brown Rice: Long-Rain
Long-grain brown rice is not as sweet as short-grain
brown rice. Long-grain brown rice is also rich in bran and
features a more buttery and nutty flavor.
Glutinous Rice: Sweet
This particular rice is commonly used for sweets in
regions of Asia and has a very sticky texture. Glutinous
sweet rice is also used in Japan when making rice cakes
known as mochi.
Jasmine Rice
Like basmati, jasmine rice is also fragrant. Although
jasmine rice is fragrant, it is very good at absorbing the
various flavors and spices found in the broth.

19. Tex-Mati
The 'Tex' in Tex-Mati comes from the state, Texas in the
USA. Tex-Mati is a type of basmati created to be more
economical and absorbent of flavors. Tex-Mati is
versatile and can be used in a variety of rice dishes.
Wehani Rice
Wehani rice comes from the state of California in the
USA. Like Tex-Mati, Wehani rice is a hybrid of basmati.
Wehani however, is in its whole-grain form and contains
brain. The bran in Wehani gives it its rich cinnamon, rust
color.
White Rice: Short-Grain
Short-grain, white rice is what is used when creating
authentic sushi. Its sticky texture and stark white color
blend beautifully with the contrasting colors found in
sushi rolls.

20. What are whole grains?
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Whole grain foods are highly nutritious.
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What is whole grain?
In general terms, a whole grain contains 100% of its
germ and endosperm. It is basically the entire grain
seed. Even if a grain is processed it can be considered
to be whole grain if the entire seed (grain) is used.
Examples of processed whole grains are terms such as:
cooked
cracked
crushed
rolled

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Types of Grains: Gluten Free and Gluten
First, a bit of a lesson on gluten. Gluten is the latin term
for glue. Gluten is a form of protein found primarily in
wheat and is also in barley and rye. Gluten is also found
in triticale and oats. Now, oats do not usually have
gluten. The problem arises with the preparation and
manufacturers. Oats are usually prepared in the same
facilities as grains with gluten. The gluten inadvertently

22. becomes packaged with oats. Suggestion: read the
labels for true gluten free oats.
Gluten Free Grains
Amaranth
Buckwheat
Millet
Oats (check the manufacturer for processing with
gluten related grains)
Polenta
Quinoa
Rice
Sorghum
Other Grains
Barley
Cracked Wheat
Rye
Species: Amaranthus tricolor

23. Source: Kurt Stüber, wikimedia commons, cc 3.0
Amaranth
Amaranth history takes us back to ancient Mexico and
South America. It was a featured crop of the Aztec
civilization. Although amaranth is technically not a grain,
it is commonly presented as such. Amaranth is very high
in protein and is also an excellent source of lysine
(amino acid), magnesium, calcium and fiber.
How is amaranth used? Amaranth is commonly ground
to a flour and is used for baking breads, cakes, cereals
and pastas.
Buckwheat
Buckwheat is very rich in protein and has a wonderful
nutty and hearty flavor. Buckwheat can be included in
pilafs or ground to a flour for pancakes and other baked
goods. It is also used to create soba noodles and
crepes. According to the whole Grains Council,
buckwheat appeared as a cultivated crop in 400 B.C. in
the Balkan region of Europe.
Nutrition and Buckwheat: contains significant levels
of:
zinc
copper
manganese

24. potassium
soluble fiber
Interesting Research Findings for Buckwheat:
Decreases blood pressure and reduces oxidative
damage in the aorta.Phytotherapy Research, July
2009; 23(7):993–998. Epub January 12, 2009.
Promising studies in the reduction of blood glucose
levels with the consumption of buckwheat. Journal of
Jilin Agricultural University, 2009; 31(1):102-4
Millet
Millet is another high protein grain and heart healthy too.
Millet works great in tabouli style dishes and some
cultures serve millet as a delicious hot breakfast cereal.
Millet is also rich in antioxidants and the
mineral magnesium.
There are four types of common millet around the world:
Finger (known as ragi in India and used to make a
common flatbread known as roti)
Foxtail
Pearl
Proso (also known as hog or broom corn)
Interesting Fact: Millet is a common ingredient in
birdseed.

25. Oats
Too humorous to pass up:
Samuel Johnson's 1755 dictionary defined oats as "A
grain, which in England is generally given to horses, but
in Scotland appears to support the people." The
Scotsman's retort to this was, "That's why England has
such good horses, and Scotland has such fine
men!" Whole Grains Council
Oats are the same despite processing:
Rolled Oats: Whole oats, which are rolled flat.
Steel Cut Oats: Whole oats cut into small chunks.
Quick Oats: Rolled oats, which are ground a bit more
than regular rolled oats for quicker cooking times.
Nutrients in Oats:
manganese
selenium
phosphorous
fiber
magnesium
zinc
Cholesterol: Oats are known for lowering cholesterol
levels. There are several studies pointing to this heart

26. healthy fact. The main reason for this wonderful benefit
seems to be due to the oat fiber found in oats.
Antioxidants: A unique antioxidant identified as
avenanthramides have been found to reduce the risk of
cardiovascular disease and reduce damage to LDL
cholesterol (the good cholesterol).
In addition, oats have been found to be beneficial in
reducing arteriosclerosis, childhood asthma, controlled
blood sugar and a reduced risk of some cancers. A
variety of studies are showing promising results and
conclusions.
Polenta
Polenta is basically a course cornmeal. The name
polenta comes from Italian origin and basically is a
derivative for the word hulled.
Polenta can be prepared as a lightly seasoned mush or
as a breading for fried foods.
Quinoa
The word "quinoa" is pronounced "KEEN-wah"
History dates quinoa as far back as 3000BC and
appears to be native to the Andes mountains and
regions of South America. Quinoa is touted to have the

27. most protein of all the grains. One quarter cup of quinoa
contains about 6 grams of protein.
Nutrients in Quinoa:
manganese
tryptophan (foods that produce melatonin)
magnesium
phosphorus
fiber
folate
copper
Quinoa is rich in antioxidants and has anti-inflammatory
benefits. Like other grains, quinoa is known to reduce
the risk of cardiovascular disease and type 2 diabetes.
Rice
Types of Rice: Long and Short Grain
Brown rice is the healthiest variety of rice as it contains
the bran. Brown rice studies have concluded the
following benefits:
reduce diabetic risk
reduce cholesterol levels
supports healthy weight

28. Rice is a wonderful staple and is quite versatile. Rice
also has many benefits, remember, the darker the
healthier:
low in sodium
cholesterol free
energy source
rich in nutrients
sorghum
Source: Larry Rana, USDA, wikimedia commons, public domain
Sorghum
Origin: Most sites identify the origin of sorghum as Africa
and Egypt.
Sorghum is a common ingredient in today's popular
gluten-free products due to it being a great substitute for
wheat flour.
Noteworthy fact: Sorghum can contain levels of hydrogen cyanide. This research
can be located as follows. Cyanide (prussic acid) and nitrate in sorghum crops -
managing the risks. Primary industries and fisheries. Queensland
Government.http://www.dpi.qld.gov.au/4790_20318.htm. 21 April 2011.

29. OTHER GRAINS
Contain Gluten:
Barley
Cracked Wheat
Barley
Hulled Barley: The husk is removed and the bran is not.
This type of barley is commonly used in soups.
Pearled Barley: Both the husk and the bran are
removed. Pearled barley can be boiled and is frequently
served in grain and vegetable salads.
Barley is used for malting and is used for creating both
beer and whisky products.
Barley and Nutrition
Barley contains eight essential amino acids and is a
great source of fiber. It is also especially high
in magnesium, vitamin B6, phosphorus and zinc. Barley
even has the minerals potassium and calcium and in
addition to the B6 has a variety of other complex B
vitamins.
Cracked Wheat
Cracked is basically made from whole raw wheat kernels
which are cut (or crushed) into smaller pieces. Cracked

30. wheat is highly nutritious as it contains the whole kernel.
Cracked wheat is usually found in breads and some
cereal or protein bars.
Cracked wheat is rich in protein, fiber and iron. Cracked
wheat is also a great source of magnesium, zinc, copper,
niacin and a variety of B vitamins.

31. Types Of Rice
Rice is the most important and the consumed cereal
grain of the world. It is the second most cultivated grain
after maize in the world and more than half of the world’s
population consumes this cereal.
Basically rice is a seed of a monocot plant known as
Oryza sativa. It grows best in damp environment and its
cultivation requires an ample supply of water therefore it
is grown along the riversides.
Rice is rich in carbohydrates and is considered as one of
the most nutritious foods in the world. Today many
different types of rice are cultivated in different parts of
the world.
Following are some popular varieties of rice amongst the
masses:
Basmati
Different Types Of Apples
Types Of Apples
From the time when they were originated, almost

32. thousands of years ago in Kazakhstan, to the present
day apples have traveled a long way.
Basmati Rice
Basmati rice is one of the most oldest cultivated and the
most popular rice variety of the world. They have been
cultivated for centuries in the subcontinent and have
been exported to different parts of the world. Today they
are most commonly cultivated in south Asian countries
Pakistan and India which produce are the greatest
basmati rice producers of the world.
Basmati rice is non glutinous, aromatic long grain rice
perfect for cooking all sorts of dishes. These are easily
boiled and produce a special nutty aroma on boiling due
to which they are named basmati- a Hindi word meaning
‘queen of scents’.
They make some of the most delicious rice dishes due to
their beautiful texture and rich unique taste. The most
famous dish in which they are used is the famous Indian
pilau.
Different Types Of Tea
Types Of Tea
Tea ranks as the most popular drink in many
countries. It has a yellowish-brown colour and a
slightly bitter taste. In many countries it is drunk with
milk and sugar whilst in others it's drunk plain.

33. Wild Pecan Or Louisiana Pecan Rice
This variety of rice is most commonly cultivated in the
bayou country of southern Louisiana. They are like
basmati are long grain rice and are some what similar in
taste to the basmati.
They too have a strong aroma but not as pleasant as the
basmati. This rice is rich in iron, foliate, niacin and
thiamine.
They are mostly used boiled as a side dish along a curry
in Indian and Middle Eastern cuisines. They need to be
soaked overnight before boiling and also require a lot of
water for boiling.
Jasmine Rice

34. Jasmine Rice
This variety of rice is commonly cultivated in Thailand.
They are long grain rice and can also be used as
replacement for basmati rice in many dishes.
When cooked they swell more length wise and give a
strong aroma of jasmine on boiling. Although they
remain firm when cooked, they get slightly sticky unlike
the basmati which never get sticky on boiling.
The best thing about jasmine rice is that they are easily
boiled and can be used in variety of dishes. They too can
be eaten plainly boiled as a side dish along any curry.
They compliment Thai and Vietnamese curries perfectly
and are therefore most commonly used in Thai and
Vietnamese cuisines.

35. Della Rice
This special variety of rice was cultivated exclusively in
America to mimic the Basmati rice. Before boiling they
have long kernels but as they are cooked they swell
equally length wise and width wise unlike the basmati
that remain long and slender even after cooking.
The Della rice has a unique taste and is easily boiled.
Although they are used as a replacement for basmati in
some types of pilaus, they are best suited for making
casseroles and puddings. They can be eaten boiled or
steamed; in fact when eaten plain boiled they taste even
better than the basmati.
Arborio rice grains
Different Types Of Flowers
Types Of Flowers
Hibiscus Hibiscus is the Chinese rose and has over
twenty shades. Blooms almost all year round. Any
garden seems dull without this excellent bush that will
take root even when a branch is planted in the soil.

36. Black Rice
Arborio Rice
This variety of rice is completely different form the above
mentioned varieties. The Arborio rice is very small
grained and polished rice that is used for making
risottos- a special Italian dish.
They have a characteristic dot at the centre of each grain
which sets them apart from other small grained rice.
When cooked they give a creamy consistency. They
have a specific aroma and are famous for their ability to
absorb any kind of flavor excellently as they themselves
do not have a specific flavor.
Other than risottos these rice are also used in the
making of some stews and soups.
Black Rice
This special variety of medium grained rice grows in
Indonesia and Philippines.
They have a nutty flavor and get very sticky when boiled.
Although they may be eaten boiled in many of the Asian
cuisines they are best suited for making rice puddings
and cakes.

37. Different Types Of Soil
Types Of Soil
A thin layer of little grains that covers the surface of
earth is called soil. Soil is formed from a lot of
different things including decaying plant, rock
particles and animal matter.