Oryza sativa L.

Available in white and brown versions, the minute grains are about one-third the size of long grain rice. It was developed in the Paraíba Valley, in São Paulo, from a genetic variation of the short grain rice. It can be cooked using the traditional Brazilian method − sautéed with chopped onion and/or garlic − or boiled in water, like pasta. Ideally, it is served al dente, slightly resistant to the bite.