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
Culinary uses: Medium-grain varieties are favored in dishes that require a balance between grain separation and
Other notes: The term medium-grain is largely a marketing and culinary category rather than a strict scientific