There are many different types of rice. Jasmine Rice is the most widely used in Vietnamese cooking. In Spanish cooking calasparra is a low starch, short grain rice which is fluffy and separates when cooked. It is the best one to use for paella. It can absorb three times its quantity in liquid which means that it is bursting with flavour. In Japanese cooking, the koshihikari variety is short grained and slightly sticky. Once sushi rice vinegar dressing is added, its grains achieve a beautiful shiny look. Pakistani basmati rice is aromatic and long grained, and regarded as one of the finest in the world. Polished long grain rice is the most commonly used rice in Indonesian cuisine in dishes such as nasi goreng. This staple also extends to desserts featuring the black and white sticky varieties.