Classifying the size of the grain of rice
Rice is generally classified according to the size of the grain. The length to width ratio of the grain size is
also take into account. To calculate this, divide the average length of the grain by the average width.
Alternatively, arrange four pieces of rice. If the piece along the top is shorter than the other three then the
length/width ration equals less than three, if it is the same length or longer then the length/width ration
will be equal or greater than three.
Short grain rice (also referred to as round) is almost round, with moist grains that stick together when
cooked and is generally used for making rice puddings and the like. This type of rice has grains which are of
a length not exceeding 5.2 mm and of a length/width ratio of less than 2. Short grain rice has a short,
plump, almost round kernel.
Medium grain rice is shorter and plumper and works well in dishes such as Paella and Risotto. This type of
rice has grains of which are of a length exceeding 5.2 mm but not exceeding 6.0 mm and of a length/width
ratio of less than 3.
Long grain rice is long and slender, the grains stay separate after cooking. This type of rice, the grains of
which are of a length exceeding 6.0 mm.