Long Grain (6.6 mm and above): Known for its separate, fluffy kernels after cooking. Examples include Basmati rice, Jasmine rice, and American Long Grain rice.
Medium Grain (6.0 - 6.6 mm): Cooks up slightly sticky and chewy, good for absorbing flavors and sauces. Examples include Sushi rice and Arborio rice.
Short Grain (Less than 6.0 mm): Produces very sticky rice after cooking, ideal for dishes like risotto and Japanese rice balls. Examples include Japonica rice and Bomba rice.
