[RWebb]

found a decent article on the Internet:

Rice - 2 subspecies, *indica*and*japonica

Indica*rice varieties - long-grained

Basmati - from India, aromatic, grains cook up soft, fluffy, and distinct

Jasmine - from Thailand, very aromatic for new crop, fades in storage; harder bite than basmati when cooked

Calasparra and Bomba - short-grain varieties for paella, absorbs lots of water without becoming sticky, can substitute jasmine but not a Japonica variety

Japonica*rice varieties - short- to medium-grained, with very little overt aroma and a distinctly sticky texture when cooked, due to their relatively high amylopectin content

- in the US, most is Calrose or Koshihikari variety

Arborio and Carnaroli - Italian varieties, for risotto, creamy

sticky rice, aka glutinous or sweet rice - if unpolished will be black or purple

Carolina Gold*- a long-grain japonica variety, non-aromatic

Charleston Gold - Carolina Gold that was cross-bred with indica varieties to make it aromatic

* Ithink they are just throwing around the term variety; not using it as a botanist would