Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Medium Grain Rice
Mild and faintly sweet, with a slightly stickier, softer bite than long grain rice.
Lens analyzedMedium grain rice sits between short and long grain in shape, cooking up slightly sticky and tender, a texture that suits everything from Spanish paella to Japanese-style rice bowls to Filipino home cooking. It clumps just enough to scoop with chopsticks or a spoon without turning fully sticky.
Where it comes from
Medium grain varieties have long been grown across parts of Asia, the Mediterranean, and California's Central Valley, each region shaping the rice to suit its own dishes, from risotto-adjacent Spanish rices to everyday steamed rice in Filipino and Japanese kitchens. California's rice industry in particular built itself around varieties suited to the state's climate.
Buying it
Look for grains that are uniform in size and mostly free of broken pieces, which affects how evenly the rice cooks. A sealed bag without any moisture or off odor is a sign the rice hasn't been sitting around too long.
Storing it
Dry, uncooked medium grain rice keeps in a sealed container in a cupboard for a long time. Once cooked, refrigerate leftovers promptly and use them within a few days.
Keeps about 1 year in the pantry.
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Checked for each member
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What it costs near you
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Your household memory
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