Common non-basmati rice can be divided into two main categories: long-grain and short-grain. Long-grain rice is the most common type of rice, and it is known for its fluffy texture and its ability to hold its shape after cooking. Short-grain rice is less common, and it has a sticky texture that makes it ideal for certain dishes, such as sushi and risotto.

Common non-basmati rice is used in a wide variety of cuisines around the world. It is a popular ingredient in dishes such as fried rice, stir-fries, pilaf, and rice pudding. It is also used to make rice flour, which is used in a variety of baked goods and other dishes.