Medium Grain Rice

Medium grain rice has a size and character between the other two rices. It belongs to Javanica (medium grain) category of rice and is only grown in Indonesia. It is plump, but not round. It has a shorter, wider kernel than long grain rice and generally not as starchy as short grain. Medium rice when cooked, are more moist and tender, and have a greater tendency to cling together than long grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Ideal for dessert, casserole, bread and stir-fry recipes, the grain is about 2 to 3 times longer than width (5 mm length).

• Medium Grain Brown Rice
• Medium Grain white Rice

Medium Grain Brown Rice

Short, plump kernel but less dense than short-grain. Moist, tender texture. Medium grain brown rice yields a lighter, fluffier dish than short grain. It gets its characteristic nutty flavor and chewy texture because the nutritious "bran layer" is not removed at milling. This is also why it takes longer to cook than white rice. Excellent source of magnesium, and a good source of fiber, niacin, thiamine and vitamin B6. Its soft texture, flavor and slightly clingy grains are great in soups, stuffings, side dishes, salads or as an interesting variation in meals.

Medium Grain White Rice

Medium Grain White Rice is a soft, slightly clingy looking, medium grain rice although not as soft and clingy as short grain varieties. Polished kernel with a moist, tender texture, it is one of the most popular all-purpose rices. It can be used as a substitute for Arborio Rice (although not as creamy) or for Japanese Style Sushi Rice (although not as sticky). Suitable for creamed rice, rice puddings, rice soups and casseroles. It is an excellent source of foliate, thiamine, iron and niacin.