<P> The rice plant can grow to 1--1.8 m (3.3--5.9 ft) tall, occasionally more depending on the variety and soil fertility . It has long, slender leaves 50--100 cm (20--39 in) long and 2--2.5 cm (0.79--0.98 in) broad . The small wind - pollinated flowers are produced in a branched arching to pendulous inflorescence 30--50 cm (12--20 in) long . The edible seed is a grain (caryopsis) 5--12 mm (0.20--0.47 in) long and 2--3 mm (0.079--0.118 in) thick . </P> <P> The varieties of rice are typically classified as long -, medium -, and short - grained . The grains of long - grain rice (high in amylose) tend to remain intact after cooking; medium - grain rice (high in amylopectin) becomes more sticky . Medium - grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain . Some varieties of long - grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed . A stickier medium - grain rice is used for sushi; the stickiness allows rice to hold its shape when molded . Medium - grain rice is used extensively in Japan, including to accompany savoury dishes, where it is usually served plain in a separate dish . Short - grain rice is often used for rice pudding . </P> <P> Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture . Rice flour and starch often are used in batters and breadings to increase crispiness . </P> <P> Rice is typically rinsed before cooking to remove excess starch . Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients . Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste . </P>

Why does rice need to grow in water