The primary difference in these rices is their cooking characteristics, and, in some cases, a subtle flavor difference. Long Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Short Short grain rice has a short, plump, almost round kernel.
Cooked grains are soft and cling together.
Sweet or Waxy Waxy, sweet or glutinous rice grown in the United States is short and plump with a chalky white, opaque kernel. When cooked, this rice loses its shape and is very glutinous. Waxy rice is more often used in commercial product formulations. The starch and flour from waxy rice is used in frozen products as a binder for gravies, sauces, and fillings because it is resistant to breakdown during freezing and thawing, unlike some corn or wheat starches. Aromatic Aromatic rices have a flavor and aroma similar to that of roasted nuts or popcorn.