To generalise about the matter, short thick rice usually contains more starch, which is required for dishes that need to be relatively sticky , while long thin-grained rice has less starch and is also more easily digested. This grains of this variety of rice don’t stick together, and the rice is fluffy.
Risotto (Aroborio, Carnaroli, Vialone, Nano, or Baldo rice) / Italy
Paella (Bomba rice) / Spain
Sushi (Higher starch content rice, Japanese rice japonica, or medium-grain California rice) / Japan
Meat or Vegetable Biryani (Basmati rice with low starch content) / India
Curd Rice (Basmati rice) / India
Biko – Sweet Sticky Rice Dessert (aka sticky rice) / Phillipines
Rice Pudding (Pudding rice, Arborio, rice with a higher percantage of starch) / All around the world
Lebanese Rice Pudding with Pistachios
Risalamande / Holland
Jiuniang / China
Doodhpak / India
Rice Balls (not specified) / Japan, Italy
Arancini di riso (fried risotto rice balls)
Korean Fried Rice
Rice Dumplings / China
It wouldn’t be a complete list without mentioning the secondary products made of rice: Rice flour, Rice noodles, Rice paper, Rice oil, Rice vinegar, Rice milk, Rice syrup, and Sake – a rice alcohol typical of Japan)
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