Rice and rice, corn from the family of Poaceae (Poaceae) and a herbaceous plant species, most of which is planted after buckwheat.

It is of great importance to feed more than half of the world’s population. It grows mostly in the Monsoon Asia.

Types of Rice

Long grain rice: Long and fine grain with a length of 4 or 5 times the width. When cooked, the grain becomes light and soft.

Medium grain rice: It is shorter and wider than long-grain rice with a length of 2 or 3 times the width. Cooked pellets are more moist and soft and tend to stick together than long grain pine.

Short grain rice: They are short, chubby, almost round.

Aromatic rice: It has a natural flavor and taste similar to roasted nuts or popcorn. The most common native aromatic rice are basmati , jasmine and della .
Sweet rice: Short, plump, opaque grain rice. When cooked, the rice loses its shape and becomes very sticky and gluten.