Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture.
Colour varies from brown to white to red.
The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked.
Each country favours particular varieties for its cuisine.
Long-grain rice, as the name suggests, has grains that are long and slim.
When cooked, the grains tend to remain separate, and the finished result is usually fairly dry and firm.
Most is in a polished white form, although brown long-grain rice is also available.
Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America