Rice is broadly categorized as long-, medium-, and short-grain rice. The length of the grains usually relates to the ratio of amylose to amylopectin, which affects the rice's texture. Short-grain is the rice most commonly consumed in Japan and Korea, while medium-grain rice is used in countries such as Italy and Spain for dishes like Risotto and Paella. Long-grain rice is consumed everywhere else in the world. The high amylopectin ratio in short-grain rice gives it a wet sticky texture that lends itself well to Japanese cuisine. In contrast, long-grain rice has a higher percentage of amylose, giving it a dry, crumbly texture.