Rice Classification by Grain Length
(The most practical one for cooking)
Grain length determines the final texture because it directly correlates with starch content (amylose vs amylopectin).
| Length | Subspecies | Amylose % | Cooked Texture | Examples | Uses |
|---|---|---|---|---|---|
| Long (>6mm) 🔹 |
Indica | High (20–30%) | Loose, dry, separate, fluffy 🌾 | Basmati (India/Pakistan), Jasmine (Thailand), Carolina (USA) |
Biryani, pilaf, curry, fried rice, loose side dish |
| Medium (5–6mm) ⚪ |
Japonica or hybrids | Medium (15–20%) | Creamy if stirred, tender 🥄 | Arborio, Carnaroli (Italy), Calrose (California) |
Risotto, paella (some), creamy rice dishes |
| Short (<5mm) 🔴 |
Japonica | Low (0–18%) | Sticky, mochi-mochi, glossy 🍙 | Koshihikari (Japan), Sushi rice, Bomba (Spain, though rare indica) |
Sushi, onigiri, mochi, daily Japanese rice |