Rice comes in many varieties and shape, including long, medium, and short grains. Which to use, is largely a matter of taste and habit.

In general, the longer the grain, the more firm and separate the rice cooks, while the shorter types cook to a softer, sticker consistency.

Chinese cooks never use parboiled (converted) rice or instant rice. Most all Oriental people only eat white rice, never fried rice.

Extra long grain rice is ( See Miu Mai Fon ) in Cantonese,
this rice is a kitchen staple, in Southern regions of China.

When cooked properly, the grains are separate and fluff easily with a chop stick or fork, and it is best for Fried Rice dishes.

The California-grown Hinode; variety is ideal, fluffy and flavorful when cooked. Medium grain, grown mostly in California, is a slightly chewy rice and closely resembles long grain rice, and is a compromise, between firm and soft, separate and sticky. It is good for making Suche.

Glutinous; (sweet rice) is a type of short grained rice which is pearly and slightly transparent when cooked.

It requires less water when cooking and is usually steamed rather than boiled.

Because of its sweetness and stickiness it is commonly mixed with other ingredients for use in stuffing’s or desert pudding.

Correctly Cooking Rice:

Put the rice in a large pot of cold water and wash it 3 times, changing the water, each time or until the water is clear. As you wash it, rub it, between your hands.

Drain well after washing, then add water, and allow it to set, for 2 hours, before cooking.

So called �?STRONG>old rice�?which has been lying about in sacks for extended Periods of time, will absorb more water and be easier to cook.

Use volume, rather than weight, to measure the rice, put it into a clear, measuring cup to the required level. Cooking ratio is one cup of rice, to one cup less 1 tbsp. of water, for two people.

The water should be at a level 1�?(2.5 cm.) above the surface of the rice; too much water means a gummy mess.

Uncovered, boil the rice until most of the surface-liquid has evaporated; about 8 minutes and stir with a chop stick occasionally.

The surface of the rice should have small indentations, like pitted craters. At this point, cover the pan with a very tight fitting lid, turn the heat as low as possible, and let the rice cook, for 10 minutes more, stirring the rice form time to time. After turning off the heat, loosen the rice with chop sticks.

This will help retain fluffiness. Let it rest for 5 minutes before serving it.

Just before serving, stir with chop sticks again. Well cooked rice will have absorbed the water, but will not be lumpy, nor will the kernels stick together.

They will remain firm and fluffy

OR

Let it stand in the refrig. for 2 days and make fried rice or use it in other dishes. 

Indian Basmati Rice;  is a superior, long grain white rice which is dry and fluffy when cooked.

Don’t use precooked or instant rice for fusion cookery,
since it lacks flavor, texture, and has a starchy taste.