Medium grain rice

Medium grain rice is a type of rice that is shorter and plumper than long grain rice, with a higher moisture content. It is grown worldwide, with major producers including China, India, and the United States. After harvesting, the rice grains are typically milled to remove the outer husk, bran, and germ, leaving the starchy endosperm.

Medium grain rice is often used in dishes where a slightly sticky texture is desired, such as risottos and paella, as well as in puddings and some Asian cuisines. Its starch content helps to bind ingredients together, making it suitable for creamy dishes and meals that require a cohesive texture. It is commonly found in ready meals, convenience foods, and as a base for various flavourings.

Rice is a staple food and a source of carbohydrates. The UK government's Eatwell Guide recommends that starchy foods, including rice, should form the basis of most meals. Whole grain varieties of rice provide fibre, vitamins, and minerals. The Food Standards Agency (FSA) provides advice on safe cooking and storage of rice to minimise the risk of food poisoning from Bacillus cereus. It is not an additive and therefore does not have an E-number or specific regulatory evaluation by bodies like EFSA in the context of food additives.