US MARKET CLASSES-LONG, MEDIUM AND SHORT GRAINS

Long Grain Rice
Long, slender kernel, >3:1 Length to Width ratio
Amylose content 19-23%
Cooked grains are separate, firm and fluffy
Typically used in applications requiring distinct shape and texture, such as prepared and frozen entrées, side dishes, soups and some casseroles

Medium Grain Rice
Shorter, wider kernel, 2.0-2.9:1 Length to Width ratio
Amylose content 12-19%
Cooked grains are moist, tender and tend to cling together
Medium grain rice typically used in applications calling for a creamy consistency, such as desserts and puddings

Short Grain Rice
Has a short, plump, almost round kernel <2:1 Length to Width ratio
Sometimes called "round grain" or "sushi" rice
Amylose content 12-19%
Cooked grains are moist, tender and tend to cling together making this type of rice ideal for puddings, desserts, and similar applications

SPECIALTY RICES

Sweet/Waxy/Glutinous Rice
Before cooking, has a chalky white, opaque kernel
When cooked, rice loses its shape and is very glutinous and sticky
Composed primarily of amylopectin, maximum 1% amylose
Starch and flour used in frozen products as gravies, sauces, etc. because it maintains its integrity even when cooled, giving freeze/thaw stability

Aromatic Rices
Have a natural aroma and flavor similar to that of popcorn or roasted nuts
Popular domestically grown aromatic rices include U.S. basmati and U.S. jasmine types

Arborio Rice
Large, bold medium grain with a large chalky center that is used to make the traditional Italian rice dish, "Risotto"
Now grown in the United States

Superior Processing Quality (Rexmont or Dixibelle Quality)
Long Grain rice developed to remain intact, firm and fluffy after processing
Amylose content >23%
Less solids loss and kernel splitting than conventional U.S. long grain rices
Used in canned products such as soup and in frozen dinners

MAGNIFICATIONS OF THESE PICTURES ARE NOT THE SAME.
THE PURPOSE OF THESE PICTURES IS TO SHOW SHAPES OF KERNELS.