Cooked grains are separate, light and fluffy. Cooked grains are moist, tender and slightly clingy. Cooked grains cling together. The United States grows different kinds of aromatic rice. Some cook dry and separate and some cook moist and tender.
Cooked grains are very sticky.
Before rice can be prepackaged or cooked, the outer hull or husk must be removed. Brown rice may be eaten as is or milled into regular-milled white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers. Parboiled rice is favored by consumers and chefs who desire extra fluffy and separate cooked rice.