In the United States, about 15 varieties are commonly produced and consumed. Rice is categorized by size into three broad groups - long, medium or short grain. California rice farmers are experimenting with ways to enhance migratory waterfowl populations and to decompose rice straw. While foraging for rice grain left after harvest, the birds also trample the rice straw and help in its decomposition. Rough or Paddy rice is the grain as it comes from the field and before it is milled.
Brown rice is unmilled, with the hull removed.
It retains the bran layer, which gives it a nutty flavor and allows the grain to retain more of the vitamins, minerals and fiber. White rice is brown rice that is milled to remove the outer bran layers. It is the most common form consumed around the world. Aromatic rice can be brown or white and is distinguished by unique aromas, such as popcorn, pecan, jasmine or basmati. Sweet, Waxy or Glutinous rice is a white rice that is very sticky and has a slightly sweet flavor when cooked.