A USA Rice Federation survey in 1997 indicated that across the United States more than 1 million rice acres are being enhanced to provide habitat for migratory waterfowl annually. Long Grain Rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Short Grain Rice has a short, plump, almost round kernel.
Cooked grains are soft and cling together.
Aromatic Rice has a natural aroma and flavor similar to that of popcorn or roasted nuts. The most common domestically grown aromatic rices include basmati, jasmine and della. Basmati Rice , when cooked, is dry and separate. It is a long grain rice which swells only lengthwise when cooked, resulting in long, thin grains. Jasmine Rice is a long grain rice which, when cooked, is soft, moist and clings together.