Non-Basmati Rice

• Long-grain: Similar to Basmati in length (around 6mm), these cook separately and have a fluffy texture after cooking. Examples include IR 64, Sona Masuri.
• Medium-grain: These are shorter and plumper (5-6mm) than long-grain varieties, becoming slightly sticky when cooked. They are good for absorbing flavors and creamy dishes like risotto. Examples include Calrose, Arborio.
• Short-grain: Shortest and roundest (less than 5mm) grains, becoming very sticky when cooked. Perfect for sushi rice and dishes requiring a clumpy texture. Examples include Sushi rice, Bomba.