Nonwaxy Rice

nonwaxy rice The many varieties of rice (Oryza sativa) are generally classed as either waxy or nonwaxy. This classification refers to the proportion of the starches amylose and amylopectin in the rice. Waxy rices are low in amylose and usually sticky when cooked. Nonwaxy rices are high in amylose and usually cook into dry separate grains. They cook at higher temperatures (so usually take slightly longer to cook than waxy rices). See also amylose and amylopectin.