₦22,000.00
The varieties of rice are typically classified as long-, medium-, and short-grained. 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. Some
varieties of long-grain rice that are high in amylopectin known as Thai Sticky rice, are usually steamed. the stickiness allows
rice to hold its shape when cooked. Short-grain rice is used extensively in Japan, including to accompany savory dishes.