Medium-grain cooked rice

Medium-grain cooked rice is a type of rice characterized by its intermediate-sized grains—neither too long nor too short—with a slightly firm and creamy texture when cooked. This rice is ideal for recipes that seek a balance between liquid absorption and the preservation of a certain texture, such as in side dishes, salads, stir-fried dishes, and some traditional preparations.

Its origin dates back to regions where rice cultivation is predominant, such as Asia, Latin America, and the Mediterranean, adapting to different climatic conditions. In Hispanic American cuisine, medium-grain rice is commonly used for its versatility and for facilitating preparations that need a more cohesive texture than long-grain rice.

Among its properties, its energy contribution stands out thanks to its carbohydrate content and easy digestibility. Furthermore, it is a source of B-complex vitamins and minerals like magnesium and phosphorus, which contribute to the body's proper functioning.

In Hispanic American Spanish, medium-grain cooked rice may also be known as: cooked medium rice, cooked standard rice, or simply cooked rice when the context is clear.