Basmati is the easiest to prepare. It has long grains and contains less starch, which makes it less sticky. Every type of rice should be rinsed thoroughly under cold water before cooking.

When we rinse amylose-rich rice varieties, we want to get rid of as much of both types of starch as possible so the grains don't stick together. However, the opposite is true for amylopectin-rich ...

Instead, the main reason to rinse rice is to remove excess starch. You may have noticed this fine white film that coats each grain of rice—and your fingers, if you reach into the bag and pull ...

The endosperm contains mainly starch and protein. About 60% to 70% of the protein in corn is in the endosperm. This is where distillers grains comes from (after the starch is fermented for ethanol).