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.
Sweet Rice has a chalky white, opaque kernel & when cooked it is very sticky & noticeably sweet. Continue Reading
Where to buy | RecipesEach kernel is very fat & short in length when compared to other rices. Continue Reading
Where to buy | RecipesThis is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading
Where to buy | RecipesThis is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading
Where to buy | RecipesThis is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading
Where to buy | RecipesThis is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading
Where to buy | RecipesThis is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading
Where to buy | RecipesThis 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
Where to buy | Recipes“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
Where to buy | Recipes