When to Use Short, Medium and Long Grain Rice
If you are a professional in the kitchen, the different varieties of rice probably seem pretty obvious to you. But if you’re new to cooking, you may not know when to use short, medium, or long grain rice. Here’s a small breakdown.
At Kitchn, the main difference between these three dishes is obviously size, but there is more, and some varieties are better for certain dishes than others. For instance:
Long Grain Rice: Grains have a firm, dry texture and are best for side dishes, pilaf and salads.
Medium Grain Rice : This type of rice produces moist, tender, slightly chewy grains that stick together when cooked. Common medium-grain rice varieties include Arborio and Valencia, which are commonly used to make risotto, and Bomba rice, which is used in paella.
Short Grain Rice : This squat puffy rice is soft and tender, and is known for sticking and sticking together. American short-grain brown rice and sushi rice are common varieties of short-grain rice. Use short grain rice for sushi, molded salads, and puddings.
For more details, navigate to The Kitchn’s full post at the link below.
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What is the difference between short grain, medium grain and long grain rice? | Kitchen