Rice
Short Grain Rice
Short grains are round, plump, and less than 4 mm in length. They absorb more water and become soft, sticky, and cohesive when cooked. Because of this sticky quality, they are commonly used in sushi, rice puddings, porridges, and dishes where a dense, compact texture is needed.
Medium Grain Rice
Medium grains are shorter and slightly wider, generally between 4 mm and 6 mm. When cooked, they are tender with a moist, slightly creamy texture that allows them to hold some stickiness without clumping completely. This makes them perfect for risotto, paella, Mediterranean rice dishes, and certain sushi styles.
Long Grain Rice
These grains are slim and elongated, usually measuring 6 mm or more in length. When cooked, they remain separate, light, and fluffy, making them ideal for dishes where distinct grains are preferred. Popular uses include biryani, pilaf, fried rice, and other aromatic preparations where texture and appearance are important.
