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Everything about Rice :

There are many varieties of rice; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice  tend to remain intact after cooking; medium-grain rice  becomes more sticky. Medium-grain rice is used for sweet dishes, and for rissoto and many Spanish dishes.

Uncooked, polished, white long-grain rice grains

Chinese rice dish utilising Basmati rice

Rice is cooked by boiling or steaming and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cooker popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

Rice also known as

Language Ingredient Name
Bangali atap chawal 
Gujarati chokha 
Hindi Arwa 
Kannada akki 
Kashmiri tomul 
Malyalam pachari 
Marathi tandool 
Oriya arua chawla 
Tamil Pachaarisi 
Telugu Biyyam 

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