We bet you can't name them all
Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture.
Colour varies from brown to white to red.
The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked.
Each country favours particular varieties for its cuisine.
Long-grain rice, as the name suggests, has grains that are long and slim.
When cooked, the grains tend to remain separate, and the finished result is usually fairly dry and firm.
Most is in a polished white form, although brown long-grain rice is also available.
Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America
This is a type of long-grain rice (see long-grain rice, above).
With very long, slim grains, basmati rice has excellent cooking qualities and a full flavour.
It is grown only in northern India and Pakistan, and no other rice can be labelled as basmati.
It also comes in a wholegrain form, which tends to be lighter and quicker to cook than other brown rices.
The extra nutritional advantage of basmati rice is that it scores low on the Glycaemic Index: its carbohydrate content is absorbed less quickly into the bloodstream than other types of rice, and thus it helps to keep blood-glucose levels stable.
Basmati rice should be rinsed before cooking to get rid of the starchy powder left over from milling.