Rice.

Takeaways (and probably restaurants) use American Long Grain Rice, as it's much cheaper than Jasmine or Fragrant rice. When they make fried rice, it's usually rice from the previous day left aside overnight because freshly steamed rice is too sticky to be fried.

Other types of rice include brown, basmati, Japanese (Pearl), Broken, Glutinous. Glutinous rice is super-sticky and is only really used for specialised dishes. I don't think you can use a rice-cooker for it - it has to be cooked with a steamer. Broken rice is just left overs, and is mainly used for rice wine, rather than eating, although non-ricers who have a lower income tend to buy it because of its low price. Pearl rice is fatter, stubbier than most types of rice, but is very nice. I know little of Basmati and Brown rice though.

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