Both Japonica and Indica types of rice include non-glutinous and glutinous rice. Each type of rice has its own special characteristics and each has its own place in rice cooking. Non-glutinous rice is popularly used in general rice cooking. This rice is somewhat transparent and when cooked is less sticky than glutinous rice. It is usually cooked in water and served plain.
Glutinous rice tends to be white and opaque and is very sticky when cooked.
It is commonly used to make rice cakes and various kinds of desserts, and processed to make rice snacks. Rice is usually threshed and polished after harvesting. However, white rice is ninety-eight percent digestible and brown rice are less easily digested. The attributes that have long attracted Asians to this grain are now becoming more well known to Westerners. Fans of rice cite its ease of preparation, its flexibility, and its ability to absorb flavors while retaining its texture.