Medium grain rice has a shorter and wider kernel. It is two to three times longer than its width. After cooking, the grains are more moist and tender than long grain rice. They also have more of a tendency to cling together.
Medium grain rice is a good choice for paellas and risottos.
Short Grain Rice
Short grain rice has a short, plump and almost round kernel. After cooking, the grains are soft and stick together.
Short grain rice is your best choice for rice pudding and molded salads.
Nutritional benefits of rice
Rice is an excellent source of energy. It is rich in carbohydrates, which are broken down into glucose to provide energy for working muscles and fuel for the brain.
Rice is low in sugar and total fat and saturated fat. It is cholesterol-free, contains negligible amounts of salt and has no additives or preservatives. It is suitable to include in a diet for those watching their weight or on cholesterol-lowering diets.
Rice is gluten-free, making it ideal for people who are unable to tolerate the proteins found in wheat, barley, rye, oats and triticale.
The glycaemic index (GI) ranks foods based on their immediate effect on blood sugar levels. Eating low GI foods, such as certain varieties of rice, can lower insulin levels which makes fat easier to burn and less likely to be stored.