Short grain brown rice

Short grain brown rice is a type of rice that retains its outer layer or bran, which gives it a light brown color and a more intense, slightly nutty flavor compared to white rice. Its short, rounded grain makes it ideal for recipes that require a stickier and creamier texture, such as sushi, risottos, or brothy rice dishes.

This rice originated in Asia, where it has been cultivated for thousands of years, especially in regions with warm and humid climates. In Latin America, its cultivation has gained popularity due to the growing demand for more nutritious and less processed foods.

Regarding its properties, short grain brown rice is an excellent source of dietary fiber, B vitamins (such as thiamine and niacin), and minerals like magnesium and phosphorus. It provides slow-release energy, aids digestion, and helps maintain a feeling of fullness for longer, making it a healthy option to incorporate into various dishes.

In the Hispanic American context, this ingredient may have different synonyms, including: short brown rice, small brown rice, or simply brown rice when the short grain type is specified. In some regions, it may also be called sushi-style brown rice due to its common use in this preparation.