Rice Types

Rice Types Long, Medium and Short Grains

Long Grain Rice

Long, slender kernel, >3:1 Length to Width ratio
Amylose content 19-23%
Cooked grains are separate, firm and fluffy
Typically used in applications requiring distinct shape and texture, such as prepared and frozen entrees, side dishes, soups and some casseroles

Medium Grain Rice

Shorter, wider kernel, 2.0-2.9:1 Length to Width ratio
Amylose content 12-19%
Cooked grains are moist, tender and tend to cling together
Medium grain rice typically used in applications calling for a creamy consistency, such as desserts and puddings

Short Grain Rice

Has a short, plump, almost round kernel <2:1 Length to Width ratio
Sometimes called "round grain" or "sushi" rice
Amylose content 12-19%
Cooked grains are moist, tender and tend to cling together making this type of rice ideal for puddings, desserts, and similar applications