Basic types of basmati rice

 Types of rice by processing

• Brown rice: This whole-grain rice has only the outer inedible hull removed, retaining the nutrient-rich bran and germ layers. It is high in fiber and has a nutty, chewy texture.
• White rice: In addition to the hull, white rice has the bran and germ removed through milling. This results in a softer, whiter grain that cooks more quickly, has a milder flavor, and a longer shelf life.
• Parboiled rice: This is rice that has been partially boiled in its husk. The process drives nutrients from the bran into the grain, so parboiled white rice is nutritionally closer to brown rice than to regular white rice

 Types of rice by processing

• Brown rice: This whole-grain rice has only the outer inedible hull removed, retaining the nutrient-rich bran and germ layers. It is high in fiber and has a nutty, chewy texture.
• White rice: In addition to the hull, white rice has the bran and germ removed through milling. This results in a softer, whiter grain that cooks more quickly, has a milder flavor, and a longer shelf life.
• Parboiled rice: This is rice that has been partially boiled in its husk. The process drives nutrients from the bran into the grain, so parboiled white rice is nutritionally closer to brown rice than to regular white rice

Types of rice by grain length

Long-grain rice

This type has slender grains that are four to five times longer than they are wide. When cooked, the grains are dry, fluffy, and remain separate. 

• Basmati rice: A highly aromatic rice from India and Pakistan, known for its extra-long, slender grains that become fluffy and non-sticky when cooked.
• Jasmine rice: An aromatic, long-grain rice from Thailand with a soft, slightly sticky texture and a subtle floral scent.
• Carolina Gold: A heritage long-grain rice variety with a firm, fluffy texture. 

Medium-grain riceThese grains are shorter and plumper than long-grain rice. They become soft and tend to cling together when cooked. 

• Arborio rice: A high-starch Italian rice with a characteristic chewy and creamy texture, making it ideal for dishes like risotto.
• Sona Masoori: A lightweight and aromatic rice popular in South Indian cuisine.
• Calrose rice: A versatile medium-grain rice grown in California, often used in Japanese and other Asian dishes. 

Short-grain riceShort-grain rice has plump, nearly round grains. Due to its high starch content, it becomes very soft, sticky, and chewy when cooked. 

• Glutinous rice: Also known as sticky or sweet rice, it is very low in amylose starch, making it exceptionally sticky and chewy. It is a staple in many Southeast and East Asian desserts and main dishes.
• Sushi rice: A Japanese short-grain rice that becomes sticky and chewy when cooked, which is essential for holding the shape of sushi rolls