Rice

Long Grain: These grains are about four to five times longer than they are wide. They stay separate and fluffy when cooked, ideal for dishes like pilaf or fried rice.

Medium Grain: These grains are shorter than long-grain and have a moist and tender texture when cooked, often used in dishes like risotto.

Short Grain: Shorter, rounder grains that are sticky when cooked, ideal for sushi or sticky rice dishes.

Broken Percentage: Indicates the percentage of broken grains (whole vs. partial grains). High-quality rice has a lower percentage of broken grains.

Moisture Content: Generally kept around 13-14% to ensure the rice is dry enough for storage but not overly dry.

Purity: Assesses the presence of other varieties or impurities. High-quality rice has minimal foreign matter.