Why Short-grain Rice? (2024)

FAQs

Why is short-grain rice better? ›

Nutritionally, short-grain rice varieties offer all the nourishment that long-grain rice varieties do with a notable difference in the starch content of the grains. Short grain rice grains have higher starch content giving it the distinct stickiness that is suitable for dishes like risotto, sushi, and rice pudding.

Here's the long and short of it: when it comes to rice grains, length and texture are related. The shorter the rice, the stickier it will be when cooked. In contrast, long grain varieties tend to be light and separate.

Sushi rice, also known as Shari in Japanese, is a type of short-grain Japanese rice known for its sticky texture when cooked. This stickiness is essential for sushi, as it allows the rice to hold its shape when molded into sushi rolls or nigiri.

Short-grained rices tend to be sticky when cooked. Use them in rice pudding or for sushi. Longer grained varieties remain fluffy when cooked and are commonly used in Indian and various Asian cuisines. Medium grain rices have been developed to remain fluffy when cooked.

1. Brown rice. Whole grain rice such as brown rice is less processed and refined than white rice. As a result, brown rice contains more nutrients such as fiber and minerals such as magnesium, iron, and zinc.

Ideally, the rice should soak 20 to 40 minutes before cooking for softer, fluffier texture. If there is not enough time, add about a tablespoon more water. Cover the pot and place over high heat 4 to 5 minutes or until boiling.

In addition to its shape, short-grain rice varieties are known for their starchy texture, which makes them great for dishes where you'd like the grains to stick together, like sushi, or in recipes where you're going for a creamy texture, like rice pudding.

Jasmine rice is a long-grain rice. This means that it is longer and thinner than most other types of rice. It also tends to have a fluffy texture when cooked, rather than soft and clumpy.

I have been told by Japanese people that brown rice is not popular because the bran is considered to be hard on the digestive system. Whereas some cultures find that type of fiber and roughage to be an acceptable and beneficial part of the diet, it doesn't appear to be considered as such in Japan.

Japanese dishes almost exclusively use short-grain rice, although medium-grain rice may be used in some situations. Although Japanese people may cook some dishes using long-grain rice, this would not generally be considered Japanese food.

Which rice do Japanese eat? ›

Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains.

Short-grain rice, or Japonica rice, contains more starch than long-grain. The grains are plump and shorter, and tend to stick together when cooked. It is popular throughout Asia and eaten on the side or used to make sushi. It is also a good rice for making rice puddings, due to its starch content.

In contrast, Japanese consumers prefer short-grained, sticky rice that will accommodate the demands of sushi-making and other aspects of Japanese cuisine.

Short Grain Rice

This kind of rice features heavily in Japanese cooking and is the rice of choice for onigiri (rice balls) as well as for sushi rice. In stores, this style of rice is called sushi rice, nishiki rice, or even koshihikari.

Long grain rice is one of the most popular types of rice around the world due to its appealing texture and light flavor profile. It's easy to cook with too - simply rinse your grains before cooking then simmer on low heat until all liquid has been absorbed - no stirring required!

Long-grain rice makes great table rice, of course, and is also best for dishes where you don't want rice grains to stick together, such as biryani, pilaf, and fried rice. Basmati and jasmine are the two big long-grain rices in town.

This "gives the cooked, finished product a fluffy texture with separate rice kernels," says Matt Slem, a culinary scientist and rice cooking expert at Lundberg Family Farms. Otherwise, without rinsing, the excess starch will remain on the rice, potentially yielding gummy or overly sticky rice once cooked, says Slem.

As a general rule, the longer the grain of rice (such as basmati or jasmine rice), the more amylose it contains, giving the rice a crumbly fluffy texture. On the flip side, shorter rice grains will have a higher percentage of amylopectin, giving them a more sticky chewy texture.