The world of medium-grain rice is vast and varied. It includes both whole-grain rices, like black and brown rice, as well as white rices, like Arborio and Calrose. For help navigating the complex field of medium-grain rice, read on for all you need to know about choosing, cooking, and eating the popular grain. What Is
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If you’ve ever stood in a grocery aisle pondering the differences between jasmine, basmati, and long-grain white rice — and if those difference even matter when it comes to how you cook and use them — then this is the place for you. The long-grain rice category is plentiful and common, so there’s lots to
Rice is sorted into three main categories: short-, medium-, and long-grain. True to its name, short-grain rice is small and stout. In addition to its shape, short-grain rice varieties are known for their starchy texture, which makes them great for dishes where you’d like the grains to stick together, like sushi, or in recipes where
Thanks to its fragrant aroma and fluffy texture, basmati is one of the most popular long-grain rices. Because basmati grains are long and slender, the rice has a fluffy texture with very little stickiness. It’s ideal for eating as a side or as a base for saucy dishes, like curries or red beans and rice.
Brown rice is one of the most readily available grains on supermarket shelves, and chances are high you’ve got some stashed in your pantry. While brown rice is often marketed as a better-for-you option, its nutty flavor and chewy bite are the reasons why we love it. From its touted health benefits to how to