Indica rices have longer grains that cook drier, like most Chinese and Indian rices. Some rices, also, already had the now-common genetic variant of the starch amylose that makes them cook up sticky.
Source: wiktionary
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Indica rices have longer grains that cook drier, like most Chinese and Indian rices. Some rices, also, already had the now-common genetic variant of the starch amylose that makes them cook up sticky.
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.