Medium and short grains

	Risotto rice Originating in Italy, risotto rice is a medium grain rice used to make the dish of the same name. It absorbs as much as five times its weight in liquid and during cooking, starch is released to give the grain a creamy texture. It should not be used in dishes where a separate, fluffy grain is desired. Medium grain rice is also grown in the United States.
Pudding rice This short grain rice is the one to use for puddings and sweets and is grown in America and Italy. At one time it was known as Carolina rice. The grains are tubby and chalky in appearance and cling together on cooking. If risotto or medium grain rice is not available, substitute short grain rice to make a risotto.
	Glutinous rice Glutinous rice goes by many names to include sweet, sticky and waxy. It grows in Japan, China and Thailand. California rice farmers produce a medium grained version. Although called glutinous, this rice is gluten free like all rices. Opaque-white in appearance, it is either round, almost pearl-like or more elongated. Used primarily for Japanese sushi, a mix of rice, vinegar and sugar to which raw fish may be added.

by ag — last modified 2006-09-28 12:20

USA Rice