Medium Grain Rice

Medium-grain rice falls between long-grain and short-grain rice, size-wise. The grains are about two to three times longer than they are wide (compared to long-grain’s four to five times). When cooked, medium-grain rice tends to be moist, tender, and slightly chewy, and instead of a fluffy, separate texture, the grains usually stick together a bit because they release more starch than long-grain rices. The most common types of medium-grain rice include Arborio, Valencia, carnaroli, and bomba — white rice varieties that are great in risotto, paella, or soups where a little thickness from the starch is welcome.