The long and medium of rice

> Generally speaking, rice is categorized depending on the shapes of the grains. In their 1998 book Seductions of Rice, Jeffrey Alford and Naomi Duguid describe medium-grain rice as having grains that are two to nearly three times as long as they are wide, and long-grain rice as having grains that are more than three times as long as they are wide. When the two types are cooked plain, medium-grain tends to be slightly more moist and sticky than long-grain, which is comparatively separate and fluffy.