Mediumgrain

Medium-grain is a classification used for certain varieties of rice, indicating that the grains are intermediate in length between short-grain and long-grain types. There is no universal standard, and different countries and organizations apply slightly different cutoffs, but medium-grain commonly refers to a plump, rounded kernel that is shorter than long-grain varieties.

Cooking and texture: Medium-grain rice tends to become tender and slightly creamy when cooked. It generally holds together more than long-grain rice but remains less sticky than many short-grain rices, making it versatile for a range of dishes. The texture and water absorption depend on the cultivar and cooking method, as well as whether the rice is milled, polished, or parboiled.

Culinary uses: Medium-grain varieties are favored in dishes that require a balance between grain separation and creaminess, such as risotto and paella in their respective cuisines, as well as in pilafs and mixed dishes. They are also used in some regional market rices labeled for domestic consumption, such as Calrose in the United States.

Other notes: The term medium-grain is largely a marketing and culinary category rather than a strict scientific one. When selecting a variety, it is helpful to consult the packaging for exact grain size, starch properties, and recommended cooking instructions to achieve the desired texture.