3.The Long and Short of It
Stubby and almost round, short-grain rice cooks up soft and sticky. You can pick it up in clumps, making it the go-to rice in Asia where chopsticks rule. Long-grain rice is skinnier and has less starch, so it comes out light and fluffy. It’s great as a side dish or when you need a rice that holds its shape well, like in gumbo. Medium-grain isn’t as long as long-grain or as sticky as short, making it the perfect in-between.
4.Arborio Rice
This starchy, white rice is the magic behind risotto. Grown in Italy’s Po valley, it’s the sponge of the rice world. It soaks up whatever liquid you cook it in. And in the process, it releases all those starches, making for a rich, creamy texture. Beyond risotto, you can use arborio in a pinch to make paella, the saffron-scented Spanish dish, or to satisfy your sweet tooth in a rice pudding.
