Rice

There are at least 40,000 different varieties of rice, and they are classified into three principal types according to the length of the grains. The length of the grains has a significant effect on the texture of the rice when it is cooked in water. Long-grain rice retains its firmness and elasticity, and the individual grains stay separate. Medium-grain varieties turn out softer and have a slight tendency to stick together. This is particularly characteristic of those special types that are used to make risotto. Short-grain rice becomes very soft and sticks together tightly, which is why it is used to make sushi, sticky rice, and rice pudding.