Types Long Grain Rice - long, slender kernel, four times longer than it is wide. Cooked grains are separate, light and fluffy. Medium Grain Rice - kernel is two to three times longer than it is wide.
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.