The 4 basic types of rice are long grain, medium grain, short grain
and colored rice.
Long Grain - cooks fluffy and in separate grains like Basmati or Jasmine.
Medium Grain - cooks moist and slightly sticky like Italian Arborio (risotto)
Short Grain - cooks very sticky and the grains are almost round like sushi
or sweet rice
Colored Rice - brown, black, red to name a few
(has the most texture due to the hulls not being removed as much as other rice)
Then, there is wild rice which actually is a kind of grass and not like theother rice. The main difference in wild rice is that it is harvested by
hand in smaller crops.
Brown Rice or sometimes called "hulled rice" is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild, nutty flavor and is chewier and more nutritious than regular white rice, but can spoil more quickly because the germ—which is removed to make white rice—contains fats that can go bad more quickly.
