Different Types of Rice

The three main types of rice are:

Short Grain 

SunRice short grain rice has a soft, sticky texture and glossy appearance when cooked, and is the stickiest variety that SunRice produces.

Short grain rice varieties grown in Australia are:

• Japanese Style: softer rice used in Japanese cuisine.
  
  
• Pearl: a soft sticky cooking rice used in puddings and desserts.

Medium Grain

Medium grain rice produces tender and moist grains when cooked, which have a greater tendency to stick together.

Obtained from the milling of paddy rice varieties, brown medium grain rice is the result of dehulling certain varieties to obtain light brown coloured grains.

Medium grain rice varieties grown in Australia are:

• Medium: soft cooking rice with adaptable quality eg. Calrose.
  
  
• Arborio: soft cooking chalky rice used in risotto and paella; the grain absorbs the added flavours of the dish.

Long Grain

Long grain rices generally produce a firmer, free flowing texture compared to medium and short grain varieties. Standard white long grain rice is obtained from the milling of paddy varieties and has a slight off-white colour and bland taste and aroma.

Brown rice is the result of dehulling certain varieties to obtain light brown coloured grains.

Long grain rice varieties grown in Australia are:

• Long - Australian Style: suited to savoury cuisine.
  
  
• Long - firmer cooking: readily retains separateness of grains when cooked; suited to savoury foods.
  
  
• Fragrant - jasmine style: long grain quality with jasmine style fragrance; suited to Thai style cuisine.
  
  
• Basmati style: fragrant aroma that elongates on cooking; suited to Indian /Pakistani cuisine.