Short-grain rice

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About Short-grain rice
Short grain rice is one of the most full-flavored rice’s. Once cooked, the grains are flexible and stick together. For the reason that of these properties, short grain rice is particularly proper in recipes where a smooth texture is preferred, such as puddings, rice balls, croquettes, paella and risotto. Short Grain Rice has more amylopectin in the grains and liberates plenty of starch during cooking. Short-grain rice remains sticky and creamy when is cooked and are usually used for risottos. Short grain rice is first sautéed in oil or butter, and then boiling liquid is added step by step, while stirring the mixture very repeatedly. This stirring helps loosen the external surface of the rice, permitting more starch to leak out into the sauce, making a creamy and rich dish. The rice is cooked until it’s still dense but tender. Short grain rice is available in white and brown forms. White rice sets off food savors more specifically, while brown rice has higher fiber content and takes longer to cook. This rice can be eaten with vegetables like carrots and cucumber but it is very special in dishes including fish or light meat.

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