Medium grain rice is a type of rice that falls between short and long grain varieties in terms of size and texture. It is slightly shorter and plumper than long grain rice, with a tender and slightly sticky texture when cooked. Medium grain rice is commonly used in Mediterranean and Asian cuisines, particularly in dishes where a creamy or sticky texture is desired, such as paella or rice pudding. It has a mild flavor that pairs well with a variety of ingredients and is a versatile staple in many kitchens.
Short grain rice is a type of rice that has a short, plump kernel. It is known for its sticky texture when cooked, making it ideal for dishes where a sticky consistency is desired, such as sushi or risotto. Short grain rice is commonly used in East Asian cuisines, especially Japanese and Korean dishes. It has a slightly sweet flavor and is a good source of carbohydrates, making it a filling and versatile ingredient in many recipes.
Jasmine rice is a fragrant long-grain rice variety known for its delicate aroma and slightly sweet flavor. It is commonly used in Southeast Asian cuisines, especially Thai and Vietnamese dishes. Jasmine rice has a slightly sticky texture when cooked, making it ideal for dishes where the rice needs to clump together, such as stir-fries or rice cakes. It is a good source of carbohydrates and provides a delicious and aromatic base for many dishes.
+64 21 270 8242
+20 106 691 2245
+20 100 600 9555
+20 111 100 2688