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Understending and analyzing different varieties of rice

Rice is often characterized as one of three varieties - long grain, medium grain, or short grain rice. These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider.

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Medium Grain Rice

Featuring grains that are less than twice as long as they are wide, this rice is short and best for sushi. It has a sticky texture when cooked.

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Medium Grain Rice

When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.

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Long Grain Rice

This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked.

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Gallary

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  2. Bhasa Kalmi
  3. Bygon Mongia
  4. Chamar Mani
  5. Danaguri
  6. Dehradun Gandeshwari
  7. Geli Giti
  8. Gobindo bhog
  9. Jhuli
  10. Jhulur
  11. Yello Patari
  12. Sundari
  13. Sada Ponny
  14. Radhuni Pagal
  15. Mugojai
  16. Kokila Pateni
  17. Kasuabinni
  18. Kamolsankari
  19. Kalabhat
  20. Joldubi

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