When it comes to rice, it's common to talk about either long-gran or medium-grain. The brown and generally more nutritious long-grain rice contains a lot of the polysaccharide amylopectin, and doesn't change much when you cook it. Other medium-grain rice tends to get more sticky when you cook it. Even though long-grain rice is healthier than medium-long rice, the latter is still the most popular, probably due to its beautiful white color and rich taste.

When you cook rice, it absorbs…