Any variety of rice—whether it's the longer-grain types like those produced in the southern U.S. or the short- and medium-grain kinds like those Greg Massa and many other California farmers grow—can be milled to the brown rice stage. The nine rices discribed here represent a range of distinctive textures and flavors.
1. Some Asian producers package a version called quick-cooking brown rice, from which part of the bran has been milled off, cutting cooking time considerably; quick-cooking brands are sold online and at many Asian markets.
2. Widely available in supermarkets, long-grain brown rice, usually of the indica subspecies, requires more water and more time to cook but yields grains with a springy character that's nicely suited to casseroles and other baked dishes.
3. Medium-grain brown rice, usually of the japonica subspecies, tends to be stickier and more tender when cooked than long-grain rice; it's the most common type grown in Spain and is ideal for paellas.