Rice--the star of a variety of dishes--can differ in size, and here's the long and short of it:

Long-grain rice has firm, separate grains that work well in salads, casseroles, and side dishes.

Medium-and short-grain rices are plumper when cooked, and tend to cling together. These are useful in dishes needing a creamy consistency, such as rice puddings, croquettes, and meat loaf. Sometimes short-grain rice is called pearl or short rice.

In addition, there are many types of rice to enjoy:

Arborio rice: An Italian short-grain rice, suited for long-cooking creamy risottos.

Basmati rice: A highly aromatic, long-grain rice with a wonderful aroma, buttery flavor, and firm texture.

Converted or parboiled rice: Long-grain white or brown rice processed to be extra fluffy with the removal of excess surface starches. This helps the rice to retain many of its original nutrients. Some parboiled rices, however, take several minutes longer to cook and require additional liquid.

Precooked or instant rice: Cooked partially or completely then dehydrated. Reconstitute quickly in boiling water.