When to Use Short, Medium, and Long Grain Rice

If you’re a pro in the kitchen, the different rice varieties probably seem fairly obvious to you. But if you’re a cooking noob, you may not know when to use short, medium, or long grain rice. Here’s a quick breakdown.

The Kitchn breaks down the basic difference between the three, which obviously includes size, but there’s a bit more to it than that, and some varieties are better for certain dishes than others. For example:

Long-Grain Rice: The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads.

Medium-Grain Rice: This type of rice produces moist, tender, slightly chewy grains that stick to each other when cooked. Common medium-grain rices include Arborio and Valencia, which are typically used to make risotto, and Bomba rice, which is used in paella.

Short-Grain Rice: This squat, plump rice cooks up soft and tender, and is known for sticking together and clumping. American short-grain brown rice and sushi rice are common varieties of short-grain rice. Use short-grain rice for sushi, molded salads, and pudding

For more detail, head to The Kitchn’s full post at the link below.

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What’s the Difference Between Short-, Medium-, and Long-Grain Rice? | The Kitchn

Photo by Ruocaled.

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