The shorter the grain, the higher the natural starch, amylopectin,content, resulting in a sticky result when cooked. Long Grain Rice - a long and slender kernel which can be four to five times as long as it is wide. When cooked, the grains tend to separate and are light and fluffy. Available in regular milled white, brown and aromatic forms. Use in pilafs, side dishes, salads, anywhere that requires the texture of a separate grain.
Cooked grains are moist, tender and slightly clingy.
Available in regular milled white, brown and aromatic. Use in risottos, rice puddings, or any dishes requiring a stickier rice. Short Grain Rice - the kernel is almost round. Cooked grains cling together. Available in regular milled, polished or brown.