1. Rice Kernal Structure and Composition
Hull or Husk – tough protective outer coat
Bran – 2nd outer layer, contains fiber and minerals
Endosperm (white rice) – mostly starch, food for embryo
Germ – embryo, contains oils, vitamins and minerals

2. Rice Grains Long Grain (e.g. basmati) 4x longer than its width
fluffy and dry when cooked (high in amylose)
does not stick together

3. Rice Grains – Long Grain
Parboiled (Converted)
Parboiled before milling with steam and pressure  gelatinizes the starch
More nutritious because vits/mins migrate to interior of kernal

4. Rice Grains Medium Grain (e.g. arborio [risotto])
Shorter than long grain
Moist when cooked
Tends to stick together

5. Rice Grains Short Grain (e.g. sushi rice) Very high starch content
Round in shape
Very high starch content
Very sticky (starch released into the water due to splitting of ends of grain)

6. Wild Rice Seed of marsh grass (grown in cold climates)
Difficult to harvest