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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.
Mochi has a heterogeneous structure of amylopectin gel, starch grains and air bubbles. This rice is characterized by its lack of amylose in the starch and is derived from short or medium japonica rices.