[upbeat music] We know that people around the world eat rice.

There are so many kinds.

Some have different colors, some are red, some are black.

But what I have here are my favorite white rices, the ones I keep in my pantry all the time.

First, I have good long grain white rice.

This is the kind of rice that we use when we want a bowl full of fluffy, gorgeous individual grains of rice to go under gravy, to go under stew, or just to enjoy on its own.

The next category of rice is a short grain rice.

You can actually see the difference.

They're almost like little cantaloupe seeds or something.

They're short, they're stubby, they're full of starch.

And that starch is why we picked them for some of our recipes.

This next one is the legendary Carolina gold rice.

It is a gorgeous rice.

And what I loved the most about it is, depending on the recipe and depending on how you cook it, it can act like a long grain or a short grain.

Now this last one is close related to our Carolina Gold, and it's probably something you've never seen before.

These are called rice midlands.

The middle pieces, sometimes known as rice grits.

And what this is, is a byproduct of the processing of the Carolina Gold.

It is not hard to find.

It keeps for a long time.

And I have got to tell you, I think it has become my favorite kind of rice of all.

It's called midlands, they're good for you.

And between these, we're gonna be able to make whatever kind of rice dish we want.