What is a common way to categorize rice?

Here are some of the different categories:

1. By Grain Size and Shape:

* Long-grain rice: These are the most common type of rice, with long, slender grains that remain separate when cooked. Examples: Basmati rice, Jasmine rice, American long-grain rice, etc.

* Medium-grain rice: Medium-grain rice is shorter and plumper than long-grain, and it can be stickier when cooked. Examples: Bomba rice, Valencia rice, Calrose rice, etc.

* Short-grain rice: Short-grain rice has the shortest and roundest grains, and it becomes very sticky when cooked. Popular for making sushi, risotto, and desserts. Examples: Japanese short-grain rice, Arborio rice, Italian risotto rice, etc.

* Glutinous rice: Glutinous rice (also called sticky rice or sweet rice) is a short-grain rice with high starch content that makes it especially sticky and is used in various desserts and traditional dishes. Example: Mochigome, Khao Niao, etc.

2. By Texture:

* Starchy or Non-Waxy Rice: Most widely available and commonly used rice has a starchy white color. It turns opaque and fluffy after cooking.

* Waxy Rice: Waxy rice has a higher amylopectin content and lacks the amylose starch found in regular non-waxy rice. This leads to a sticky and chewy texture when cooked.

3. By Aroma:

* Fragrant Rice: Certain rice varieties release a distinctive aroma when cooked. These include varieties such as Basmati, Jasmine, and some specialty rice.

4. By Color:

* Brown Rice: Unhulled whole rice that retains its brown outer layers, with a nutty flavor and higher nutritional value compared to white rice.

* Red Rice: A type of whole grain rice with a reddish-brown color due to the presence of bran. It has a nutty flavor and texture similar to brown rice.

* Black Rice: Called "forbidden rice" in some regions, it has a deep black color when uncooked and turns purple when cooked. It is known for its nutty and slightly sweet taste.

These categories help distinguish between different types of rice based on their properties and common characteristics, allowing for suitable choices in various cuisines, dishes, and cooking applications.