Short Grain Rice

Short grain rice has a short, plump, almost round kernel. It belongs to Japonica (round grained) category of rice. It has a high starch content, which keeps it moist and viscous and causing the rice to stick together, if cooked to more than a just-done consistency. Short grain rice is very flavorful. It cooks to a denser, chewier texture than long grain with a slightly sweeter taste as well. It is especially good when a creamy texture or stickiness is desired and is very suitable for rice pudding. The grain is almost as long as its width (4 mm long, 2.5 mm wide). It is grown in the cold weather area, such as Japan, Korea, Northern China and California. In Japanese and Korean cuisine, short grained rice is primarily consumed in every meal.

• Short Grain Brown Rice
• Short Grain White Rice

Short Grain Brown Rice

Short Grain Brown Rice is a small almost round grain of rice that contains a higher starch content than long or medium grain rice. Short grain brown rice is one of the most full-flavored rices. After cooking, the grains are soft and cling together. Because of these properties, short grain brown rice is especially suitable in recipes where a creamy texture is desired, such as puddings, rice balls, croquettes, paella, and risotto. Also known as Pearled Rice or Glutinous Rice.

Short Grain White Rice

Short-grain white rice is characterized by round, semi-transparent grains, and is the main type of rice used in Japanese cooking. After cooking, the rice is plump, lustrous and slightly sticky. Other than being eaten plain, rice can be mixed with vegetables, chicken and beans, and is used and donburi (rice in a bowl, served with a variety of toppings) dishes. This rice can also be flavored with seasoned rice vinegar, cooled, and used for sushi. The stickiness of the grains of this rice make it perfect for use in rice puddings. The stickiness also makes chopstick use very easy.