When cooked it tends to be quite moist and viscous, causing the grains to stick together. This variety is preferred in the Orient because it's easy to handle with chopsticks. Medium-grain rice has a size and character between the other two. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories - brown and white.
Brown rice is the entire grain with only the inedible outer husk removed.
The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. White rice has had the husk, bran and germ removed. Wild rice, known for its luxurious nutty flavor and chewy texture, really isn't rice at all. It is a long grain marsh grass native to the northern Great Lakes area, where it is harvested by the local Indians. There is also commercial wild rice production in California and other of the mid-west states.