than 100,000 distinct varieties of rice throughout the world They all fall into one of two traditionally recognized subspecies of Oryza sativa Indica rices are generally grown in lowland tropics and subtropics, accumulate a large amount of amylose starch, and produce a long, firm grain Japonica rices, with upland varieties that well both in the tropics (Indonesian and Filipino types sometimes known as javanicas) and in temperate climates (Japan, Korea, Italy, and California), accumulate substantially less amylose starch than the indicas, and produce a shorter, stickier grain There are also varieties that are intermediate between indica and japonica Generally, the higher the amylose content in a rice variety, the more organized and stable the starch granules, and so the more water, heat, and time it takes to cook the grains Most rice is milled to remove the bran and most of the germ, and then “polished” with fine wire brushes to grind away the aleurone layer and its oil and enzymes The result is a very stable refined grain that keeps well for months Common categories of rice include the following: Long-grain rice has an elongated shape, its length four to five times its width Thanks to its relatively high proportion of amylose (22%), it tends to require the largest proportion of water to rice (1.7 to 1 by weight, 1.4 to 1 by volume), and to produce separate springy grains that become firm as they cool, and distinctly hard if chilled Most Chinese and Indian rices are long-grain indicas, as is most of the rice sold in the United States Medium-grain rice is two to three times longer than it is wide, contains less amylose (15–17%) than long-grain rice and requires less water, and develops tender grains that cling to each other Italian risotto rices and Spanish paella ...layer and its oil and enzymes The result is a very stable refined grain that keeps well for months Common categories of rice include the following: Long-grain rice has an elongated shape,... Thanks to its relatively high proportion of amylose (2 2%), it tends to require the largest proportion of water to rice (1 .7 to 1 by weight, 1.4 to 1 by volume), and to produce separate springy grains that become firm as they cool, and distinctly... become firm as they cool, and distinctly hard if chilled Most Chinese and Indian rices are long-grain indicas, as is most of the rice sold in the United States Medium-grain rice is two to three times longer than it is wide, contains less