In the United States there are only a few varieties grown, and these can be divided into long, medium, and short grain. Limited waxy rice is produced as well as some aromatic varieties. The primary difference in these rices is their cooking characteristics, and, in some cases, a subtle flavor difference. Long 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 Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together. Sweet or Waxy Waxy, sweet or glutinous rice grown in the United States is short and plump with a chalky white, opaque kernel. When cooked, this rice loses its shape and is very glutinous.