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We bet you can't name them all
We bet you can't name them all
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Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture.

Colour varies from brown to white to red.

The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked.

Each country favours particular varieties for its cuisine.

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