Medium-grain white rice

Medium-grain white rice is a type of rice whose main characteristic is that its grains have an intermediate size, neither too long nor too short, which gives it a balanced texture and versatility in the kitchen. During its processing, the hull, bran, and germ have been removed, leaving a white and smooth grain that easily absorbs the flavors of the ingredients it is cooked with.

This rice is very popular in various cuisines around the world, especially in Latin America, Spain, and some regions of Asia. Its origin dates back to the domestication of rice in Asia, but its cultivation and consumption have spread widely, adapting to different culinary traditions.

Regarding its properties, medium-grain white rice is a good source of carbohydrates, providing quick and easily digestible energy. Although it has less fiber than brown rice, it is ideal for preparations where a creamy and slightly sticky texture is desired, such as in risottos, paellas, sushi, and traditional Latin American stews.

In different Spanish-speaking countries, this ingredient may have various synonyms depending on the region:

• Medium-grain rice (general term)
• Round rice – common in Spain and some Latin American countries
• Risotto rice – specifically in Italian contexts or those influenced by Italian cuisine
• Bomba rice – a special variety in Spain with a medium grain

It is a fundamental ingredient for many recipes thanks to its ability to absorb liquids and flavors, and its texture, which falls between long-grain and short-grain rice, making it a very versatile option in the kitchen.