Short and Sweet
Short grain rice has an almost round appearance. Short grain varieties are typically less than 1/4 inch (4–5 mm) long and 1/8 inch (2.5 mm) wide. These varieties become noticeably starchy/sticky when cooked. In general, short grain rice absorbs less water than long grain rice and is a perfect grain for sushi.
Included in this category is sweet rice flour, which is made out of short grain rice.
Recipes:
Try The Finest Varieties Of Short Grain Rice:
Tusuru Mai® Koshihikari (10 lbs)
This super-premium variety, grown in California, is the most recognized variety in Japan. A short grain rice, Koshihikauri is an emerging star in unique Asian-fusion creations. This rice has a sweet aroma, and is soft, moist and sticky; in fact, it’s known to retain its moistness and flavour over a long period of time. It goes without saying you can thus make great sushi rice with this grain. It makes a mean rice pudding, too. Continue Reading
Koda Mochiko Sweet Rice Flour (454 g)
“Mochiko” is the Japanese word for sweet rice flour. The milling process, combined with high grading standards, produces a moderate quantity of broken kernels; flour is ground from milled Sho-Chiku-Bai Sweet Rice brokens. The second head sweet rice is simply pure short grain rice—nothing added. Mild and neutrally flavoured, this rice flour has superior freezing properties and is an excellent thickening agent. Important to those with allergies, it is ideal for gluten-free diets, and it’s used to make such confections as Anpan, a Japanese sweet bun filled with red bean paste. Continue Reading
