Medium-Grain Rice
This is another all-purpose rice. Kernels are shorter and a bit wider than long-grain varieties. This rice type is useful for making rice porridge and cooks up soft with a slightly sticky texture. It is also good as an everyday plain rice.

Short-Grain Rice
The most popular rice in Korea and Japan, often called sushi rice, is the variety used, mixed with sugar and rice vinegar to make sushi. Kernels are stubby with a plump almost round shape. Short-grain rice is slightly stickier than long-grain, making it easier to eat with chopsticks. When properly cooked it tends to form clumps of soft grains that cling together and have a shiny texture. Short-grain rice is commonly used for making rice porridge (congee) or enjoyed as plain table rice.

** Asian Recipes **