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| USA Rice Federation |
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| types of rice |
| varieties and forms of rice |
| nutrition facts |
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As rice spread throughout the world, it hybridized to such a degree that today there are more than 40,000 different strains of rice worldwide. All of them, however, can be grouped in three basic types according to their size: long, medium and short grain.
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Grains are slender and typically four to five times as long as they are wide and should be at least 3/8 inch (7 mm) in length. Long grain rice cooks into fluffy, separate grains and is often used in entrees, in soups and pilafs or as a side dish. |
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Wider and shorter than long grain rice, these rice varieties are generally two to three times longer than wide and average about 1/4 inch (5 to 6 mm) in length. Cooked medium grains have a moister and stickier consistency than long grain rice. Medium grain rice is ideal for risottos, desserts and puddings. |
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Short grain rice has an almost round appearance. Short grain varieties are typically less than 1/4 inch (4-5 mm) long and 1/8 inch (2.5 mm) wide. These varieties become noticeably starchy/sticky when cooked. In general, short grain rice absorbs less water than long grain rice and is a perfect grain for sushi. |
| where is U.S. rice grown? | ||
| U.S. rice is grown in six states including: Arkansas, California, Louisiana, Missouri, Mississippi and Texas. | ||
| STATE | RICE VARIETIES GROWN IN STATE | ACRES (PER YEAR) |
| Arkansas | Long, medium and short grain varieties | 1.5 million |
| Louisiana | Long and medium grain varieties | 520,000 |
| California | Long, medium and short grain varieties | 500,000 |
| Mississippi | Long grain varieties | 235,000 |
| Texas | Long and medium grain varieties | 200,000 |
| Missouri | Long and medium grain varieties | 190,000 |