Rice, maize and wheat are the most produced cereal in the world, there are thousands of varieties of rice, is a herbaceous, perennial grass family
Rice considered staple in many culinary cultures (especially Asian and Latin).
Rice is most decks release that protects eliminating rice oils and enzymes. (Bran very suitable for intestinal transit, consumption of rice with bran layer causes a reduction in the level of blood cholesterol. Eating is a minority because of their poor durability.)
The result of grinding is a grain of rice that is stable for months.
The amylose content of the rice grain give us the degree of tackiness.
By the way, we will know the amylose content it contains and thus the degree of stickiness, long grain, medium or short and the treatment, which gives its name to parboiled or pre-cooked or fast
The most common types are:
Long grain rice: white rice is four times longer than wide, contains approximately 22% amylose, so you need more water for cooking and as a result gives a grain elastic, firm and loose.
Medium grain rice: two to three times longer than wide, as the rice used for paella. Amylose content is 15-17% and after firing a grain is more soft and somewhat sticky.
Short grain rice: japonica variety also, is most often used in northern China, Japan and Korea among its culinary uses include elaborations of sushi, as the grains get stuck and soft.
Glutinous rice: It is also known as sticky rice, or sweet. It is a short grain rice that requires less water for cooking, just have amylose. And is often used for sweet dishes, though not sweet nor its name (glutinous) indicates that gluten, it is very sticky.