Description

- Long grain rice kernels are 3 times longer than they are wide (more than 6 mm). When cooked, this grain is light and separates easily. There are also glutinous long grain rices in Laos and Thailand.
- Medium grain rice kernels are 2 or 3 times longer than wide (5 to 6 mm), being shorter and wider than the long grain.
- Short or round grain rice kernels look almost as long as wide (4 to 5 mm long and 2.5 mm wide).
   • Long grain rice: Basmati from India and Pakistan, Jasmine White Rice from Thailand and Ferrini from Italy;
   • Medium and short grain: Arborio, Carnaroli, Vialone, Nano