Rice - A Nutritious Grain:
There are almost 120,000 varieties of rice. It is a nutritious grain ideally suited for those with special dietary needs. A complex carbohydrate with no cholesterol or sodium, rice is nearly fat-free and very easy to digest. Prominently featured in Asian-Pacific cuisine, this unique grain helps feed almost two-thirds of the world's population today.
Here are the most common varieties:Long Grain Rice
Long grain rice has a long, thin kernel and is about four to five times longer than it is wide. When cooked, the individual grains remain separate, light and fluffy. Long grain rice is used in recipes such as Chinese fried rice, stir-fry dishes, Thai curries and Indian rice pilaf.
Medium Grain
Medium grain rice has a shorter, wider kernel about two to three times longer than it is wide. When cooked, medium grain rice is moist, tender and slightly clingy. Medium grain rice is ideal for recipes requiring a creamy consistency such as Spanish paella and Italian risotto.
Short Grain
Short grain rice has a short, plump, almost round kernel. Similar to the medium-grained variety, short grain rice clings together when cooked. Due to its sticky texture, this rice variety is traditionally used in Japanese sushi and Mochi (rice cakes), and is perfect for rice pudding