How is rice categorized?

Rice is primarily categorized by the length of its grains, which is a significant characteristic that influences its culinary uses, texture, and how it absorbs water during cooking. Grain length can generally be classified as short, medium, or long.

Short-grain rice tends to be more starchy and becomes sticky when cooked, making it ideal for dishes where clumping is desired, such as sushi or risottos. Medium-grain rice has a balance of starchiness and is used in a variety of applications, while long-grain rice remains separate and fluffy when cooked, making it perfect for pilafs and fried rice.

While rice can also be categorized by growing region, color, and even cooking method, these factors are not as definitive in determining its classification as the length of the grain. Each rice type has specific properties and ideal cooking methods, but grain length is the fundamental characteristic that identifies different varieties at a base level.