
LONG GRAIN RICE
Long-grain rice has a slim kernel about four or five times longer than its width. Typical length varies between 6 to 9 millimeters. They are light and remain separated when cooked.

MEDIUM GRAIN RICE
Medium-grain rice has a kernel about three times longer than its width, measuring between 6 to 4 millimetres. They tend to stick together when cooked.

SHORT GRAIN RICE
Short-grain rice has a fat short kernel with high starch content. They cook up soft and sticky.











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