Southern Medium/Long Grain Rice

Southern Medium and Southern Long Grain Rice are the two important types of rice cultivated and consumed in various regions of US, and cover a major percentage of share in export of rice from US.

Southern Medium Grain Rice

Southern medium grain is considered to be same as California medium grain rice in terms of shape and amylose content. However, gelatinization temperature and protein content is a little higher than California rice. But the Southern medium grain rice is different. It is an indica type and so of a different origin. It is unacceptable to the palate of consumers of japonica type medium grain rice. Southern medium grain rice is not as white, not as sticky, and not as clean tasting as japonica varieties. There are consumers in places like the southern United States and Puerto Rico that like this type of rice, but they eat it along with spices, beans, meat, and sauces.

Southern Long Grain Rice

This is the most common type of rice consumed in the US, and the world, as table rice. Similar types of rice are produced in most growing areas of the world. It is a long slender kernel, four to five times longer than its width. The amylose content of southern long grain rice is about 22 percent. The rice is firm and not as sticky as medium grain varieties. Gelatinization temperature is about 70 degrees centigrade, and protein content tends to average about 8%. Several varieties of long grain indica type rice are grown in Arkansas, Mississippi, Missouri, Louisiana, and Texas. There are slight differences between varieties, and some varieties are kept separate for special processing like parboiling.