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A staple grain eaten daily by over 300 billion people. Rice comes in many colours (black, white, brown, red), sizes (short–grain, long–grain, round), consistencies (sticky, glutinous), and forms (whole, milled, popped, flaked and ground). Most rice eaten is white rice, that is with the husk removed and milled, because it stores better and is more highly esteemed. It is sold under its culinary use (pudding rice), according to its method of processing (easy–cook), according to its grain shape (long–grain), its country or place of origin (Dhera Dun) or its degree of stickiness (glutinous). Rice varies in cooking time, so refer to the packet instructions.