Long grain white rice , A long, narrow, pointed grain that has had the full bran and most of the germ removed.  , Short-grain rice, A short, round grain with a soft texture, suitable for sweet dishes like rice pudding.., Brown/Wholegrain rice , Any rice that has had the outer hull removed, but retains its bran becoming more nutritious, Arborio rice, A short grain rice mainly used to make risotto because it can absorb a good deal of cooking liquid without becoming too soft., Basmati rice , A narrow long grain rice with a distinctive flavour, suitable for serving with Indian dishes, Easy-cook rice, The rice is soaked then steamed before it is milled, also known as Parboiled rice., Jasmine rice , Aromatic rice that has originated from Thailand: it is soft and sticky when cooked. , Sticky or Glutinous rice, Starchy rice used to make sushi. Comes in short and long-grain from South East and East Asia.

Rice types

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