Rice: Long, Medium and Short

April 4, 2008

This is part two of my investigative report into rice. Feel free to read part one, where I break down the difference between brown, white, and the infamous parboiled rices.

Today I will discuss long, medium, and short grain rice. I will also mention popular specialty varieties which you might see in the store. The scientific name for rice is Oryza sativa, in case you were wondering. Most of my information is from Mark Bittman’s How to Cook Everything Vegetarian, which has a great overview of rice, and Harold McGee’s On Food and Cooking.

Long Grain

Long grain rice is the most common style in the United States and is of the Indica variety. Long grain is long because it contains more amylose, a starch, than short grains – containing about 22% amylose. These varieties are “fluffy and separated” when cooked.

The most common long grain is the southern variety. This is what you are getting in the plain bags just called “long grain.” It has a neutral flavor, as most probably know.

Basmati rice is the most aromatic variety from South Asia, and is more expensive than most rices in America. It has a “distinctly nutty aroma and complex flavor,” according to Bittman. I haven’t eaten basmati, so I can’t give you my own take on it. But I will look for it the next time I’m in the grocery store.

Jasmine rice is a slightly sticky, Thai variety. It reportedly has a “sweet aroma,” although I haven’t noticed this when cooking it. I do like Jasmine rice, however, as it is stickier than most, and broken Jasmine is even stickier if you can find it.

Other long grains include American aromatics, more Thai long grain sticky rices, and red rices (which are actually brown rices, with the bran, but just a different color).

Medium Grain

Medium grain rices have 15-17% amylose, but are closer to short grains than long grains, falling under the category Japonica. The most common varieties in medium grains are risotto and paella rices. Risotto rices, usually Arborio, have a starchy exterior that creates the creamy texture found in risotto. These are usually grown in northern Italy of eastern Spain. Paella rices are similar to risotto, absorbing lots of liquid and taking the flavor of other ingredients. Varieties of paella rices include Valencia, Bomba, Bahia and Granza.

Short Grain

Short grain rices, under the Japonica variety, have a much lower length to width ratio than long grains, less amylase, and stay moist and sticky after being cooked. Frequently you’ll just see common short grains, the equivalent to the common southern long grain.

American specialty short grains in Red, Black and Mahogany are aromatic and have a spicy flavor, although I have never eaten them.

There are also short grains called Sticky or Sweet rice. These are very sticky and usually used in desserts such as Mochi. I always thought normal short grains could be called sticky rices, but apparently there is another very sticky rice called sticky rice. Try not to get these confused.

One last short grain I wanted to mention is Forbidden Rice, a variety you probably won’t see unless you go to a specialty store or order it. First grown only for Chinese emperors, it has a black color and earthy taste. At some point I will have to find some of this and try it, just because it is called Forbidden Rice.

That wraps up my overview of rices. Having written this, I want to find some Arborio or Paella rices to make risotto and Paella. I have never made either and they sound pretty delicious. Does anyone have their own favorites?

photo credit: Francesco_G

Posted in Food Profiles |