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Google / search "rice cultivars"

the only thing which exceeds that list is the list of "marketing names" applied, with surcharges.....

I keep 4-5 rice types on hand + barley + farro + couscous + "wild (but not a rice) rice" . . .

now - no question about it - different rice strains lend themselves to different preparations/dishes.

after that one needs a very skilled barber and a microscope to split those hairs.....