California Rice Types Rice Home Types of Rice 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 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. Della rice is a cross of long grain rice and basmati rice which was developed in the United States.