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.