Quality factors relate to grain length, stickiness, aroma, texture, and flavor. Nutritional content may also vary between different types of rice. There are many different types of rice with many different qualities to suit different consumer preferences.
Asian rice, contains two broad groups: indica (long-grain) and japonica (short-grain). Other types of Asian rice include glutinous rice and aromatic rice. All varieties of rice can be processed post-harvest as either white or brown rice, affecting flavor, texture and nutritive value. Milling of rice post-harvest always leads to some grains being broken; a higher proportion of broken grains decreases the price since the quality is generally acknowledged to be reduced.