White medium-grained rice is a soft, slightly clingy looking, medium grain rice from which the bran coat has been completely removed. Medium grain rice is twice as long as it is wide and contains more amylopectin in the grains, so it releases starch during cooking and cooks up creamy. It can be used as a substitute for Arborio Rice (although not as creamy) or for Japanese Style Sushi Rice (although not as sticky).
There are two types of starch in rice: amylose and amylopectin. Amylopectin is a highly branched molecule that makes the rice sticky when it’s released from the grain during cooking. Medium grain rice has more amylopectin than amylose, making it a good candidate for risottos, salads and rice pudding, which are served cold.
Cooking Hints
Place 200 g of rice in a saucepan. Add 375 ml of cold water and 2–5 ml salt. Bring to boil. Stir occasionally. Reduce heat and simmer covered for 12-14 minutes. Remove from heat and stand, covered for 5-10 minutes. Serve.
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