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Texmati rice. An aromatic rice that's a cross between American long-grain rice and basmati. It has more flavor and fragrance than its American parent and less than basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white. See also rice.
Some packaged Korean short grain white rice has a little bit of sweet rice mixed in to increase its stickiness. Wild Short Grain Rice (ì¼ìì°¹ì, yasaeng chapssal): Also known as black Japonica rice, this particular rice is combination of two types of rice grown in the same field; black short grain rice and brown rice. Interestingly, it was created in California from Japanese seeds. When cooked, it has a sweet and nutty flavor. Koreans usually mix it with white rice. Black Rice (íë¯¸, heukmi):