Medium-grain

Medium-grain, referring primarily to rice, denotes grains that are shorter and wider than long-grain rice but longer and thinner than short-grain rice. This rice has a slightly higher starch content than long-grain rice, resulting in a stickier texture when cooked. Its versatility allows it to be used in diverse cuisines for dishes like paella, risotto, and sushi. It absorbs flavors well and provides a balanced texture, making it a favorite among chefs and home cooks alike. Proper cooking methods are vital to achieve the desired tenderness. Variations also exist based on the variety itself.

Medium-grain meaning with examples

• For the classic paella, using medium-grain rice is essential, providing the creamy texture that beautifully absorbs the saffron-infused broth, along with all the other ingredients. This allows for a proper consistency to complement the complex flavors of the dish for an authentic experience.
• I prefer medium-grain rice for making risotto; it gives the perfect balance of creaminess and chewiness I love. Its starch content helps create the characteristic velvety sauce without becoming overly gummy. It's simply the best choice for this kind of recipe.
• In making sushi, medium-grain rice offers a perfect adhesive quality, helping the rice grains stick together and making it easy to shape the sushi rolls. The slightly sticky texture also allows the rice to be easily handled and provides great support for the various fillings.
• The medium-grain rice I prepared with chicken broth absorbed the liquid perfectly, and the rice had the perfect consistency; not too sticky and not too fluffy, which is important for enjoying its full flavor. A little olive oil helped too!
• Many culinary guides recommend medium-grain rice for Spanish dishes; it's all about the right texture! It is great at taking on the diverse flavor of all ingredients and is just the right balance of fluffy and sticky.