Rice is a staple food for more than half of the world’s population and is a dietary cornerstone in many cultures. It is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice) and is cultivated in a wide range of climates and environments. There are thousands of varieties of rice, but they can generally be categorized into three main types based on grain length: long-grain, medium-grain, and short-grain. Each type has its own characteristics and is used in various culinary applications. Here’s an overview of each type: Long-grain rice: Long-grain rice has a slender shape and remains separate and fluffy when cooked. It is commonly used in dishes such as pilafs, biryanis, and stir-fries. Examples include Basmati rice and Jasmine rice. Medium-grain rice: Medium-grain rice has a slightly shorter and plumper grain compared to long-grain rice. It tends to be more tender and slightly sticky when cooked, making it suitable for dishes like risotto, paella, and sushi. Examples include Arborio rice and Calrose rice. Short-grain rice: Short-grain rice has a round, plump shape and a higher starch content, resulting in a sticky and chewy texture when cooked.