All of the differenet type of Rice let's see
the rice is most products using in every word and also have different type and kind of rice let make you a tour about rice .
Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza sativa (Asian rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa.
Basmati riceBasmati rice is believed to have been cultivated in the Indian subcontinent for centuries. ... This type of rice is grown and exported by those from the Indian subcontinent.
Brown riceBrown Rice is a whole-grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice (also called purple rice) are all whole rices, but with differently pigmented outer layers. Brown rice tea · Germinated brown rice · Brown Rice (album) · Brown rice green tea
Black riceBlack rice is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. ... The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked.
Arborio ricearborio rice a short-grain rice that has a creamy texture when cooked and is typically used in risotto
CLASSIFICATION OF RICE
KERNEL LENGTH/WIDTH RATIO
A1.1 Long grain rice
A1.1.1 Husked rice or parboiled husked rice with length/width ratio of 3.1 or more.
A1.1.2 Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more.
A1.2 Medium grain rice
A1.2.1 Husked rice or parboiled husked rice with a length/width ratio of 2.1 – 3.0.
A1.2.2 Milled rice or parboiled milled rice with length/width ratio of 2.0 – 2.9.
A1.3 Short grain rice
A1.3.1 Husked rice or parboiled husked rice with a length/width ratio of 2.0 or less.
A1.3.2 Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less.
A2 MILLING DEGREE Milled rice (white rice) may be further classified into the following degrees of milling:
A2.1 Undermilled rice Rice obtained by milling husked rice but not to the degree necessary to meet requirements of well-milled rice.
A2.2 Well milled rice Rice obtained by milling husked rice in such a way that most of the bran and part of the embryo have been removed.
A2.3 Extra-well-milled rice Rice obtained by milling husked rice in such a way that all of the bran and almost all the embryo have been removed