layer and its oil and enzymes. The result is a
very stable refined grain that keeps well for
months.
Common categories of rice include the
following:
Long-grain rice has an elongated shape,
its length four to five times its width.
Thanks to its relatively high proportion
of amylose (22%), it tends to require the
largest proportion of water to rice (1.7 to
1 by weight, 1.4 to 1 by volume), and to
produce separate springy grains that
become firm as they cool, and distinctly
hard if chilled. Most Chinese and Indian
rices are long-grain indicas, as is most of
the rice sold in the United States.
Medium-grain rice is two to three times
longer than it is wide, contains less
amylose (15–17%) than long-grain rice
and requires less water, and develops
tender grains that cling to each other.
Italian risotto rices and Spanish paella