Cooked grains are moist, tender and slightly clingy. Short Grain Rice - kernel is almost round. Cooked grains cling together. The U.S. grows different types of aromatic rice. Some cook dry and separate and some cook moist and tender.
Cooked grains are very sticky.
RICE - Not a rice at all, but the brown seed of an aquatic grass native to North America. Although expensive, it expands to about four times its original volume. Rice - kernels still within the hull. Before rice can be packaged or cooked, the outer hull or husk must be removed. Brown rice may be eaten as is or milled into regular-milled white rice.