|
 |
Long
grain rice has a long, slender kernel
four to five times longer than its
width. |
| It is slim and oval
in shape and longer than short grain
rice. |
| Cooked
grains are separate, light and fluffy.
|
| One
cup rice : 1-3/4 cups liquid |
 |
| Long
grain traditionally was used as a
plain boiled rice to accompany curry
or hot sauce or paste based dishes. |
|
|
 |
Short
grain rice has a short, plump, almost
round kernel. |
| The grain can be white
or brown and has a short round and
plump shape. |
| Cooked
grains are soft and cling together. |
| One
cup rice : 1-1/4 cups liquid. |
|
| Short
Grain rice is often just thought to
be rice which is used for sweet rice
based desserts. White short Italian
rice however is used for the famous
classical Italian - Risotto. |
|
