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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

Also known asThai fragrant rice, this is grown in eastern Asia. It has a slight perfume and when cooked is slightly more sticky than other long-grain

An unrefined rice, this has a brownish-black skin and flattish, wide grains. It is usually soaked and then steamed, it is also used to make a dessert

Quick-cook rice is part-cooked after milling and then dried, so that when you cook it, it takes about half the time of ordinary long-grain rice. Quick

Sometimes called converted rice or processed rice, this is wholegrain rice that is soaked, steamed and dried before milling and polishing. The process

A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture. * Moisture: ...

This is widely used in South-east Asia for both sweet and savoury dishes. Its grains are almost round and chalky-white. Ironically, the name is mislea