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.
This super-premium variety, grown in California, is the most recognized variety in Japan. A short grain rice, Koshihikari is an emerging star in unique Asian-fusion creations. Continue Reading
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“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. Continue Reading
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