Rice that has had the hull and bran removed during the milling process. Long, medium and short grain refers to the length of the grain. Long grain has a long, slender kernel and it is separate, light and fluffy when cooked. Medium grain is shorter and wider than long grain. When cooked, it is moist and tender, and the individual grains cling together. Short grain has short, plump, almost round kernels. When cooked it has a soft texture, and the individual grains cling together.