Medium-grain rice

Medium-grain rice is a type of rice whose grain size is intermediate between short-grain and long-grain rice. It has a slightly creamier texture than long-grain rice when cooked, making it ideal for preparations that require a softer and more compact consistency, such as paellas, risottos, stews, and various traditional dishes from Latin America and Spain.

This rice originates from producing regions in Asia, mainly from countries like China and India, although it is now cultivated in many parts of the world, including Latin America and Southern Europe. Its versatility in the kitchen has made it a staple ingredient in many culinary cultures.

Regarding its properties, medium-grain rice is a good source of complex carbohydrates, which provide sustained energy. It is low in fat and gluten-free, making it suitable for people with intolerances. Additionally, it contains small amounts of protein and some B vitamins, which are essential for energy metabolism.

In different Latin American countries, medium-grain rice may also be known as suntuoso rice or simply stewing rice, highlighting its specific use in dishes that require a more compact but not sticky texture. It is important to distinguish it from short-grain rice, which is more commonly used for creamy preparations like rice pudding.