Characteristics:

• Texture: Medium grain rice is less starchy than Arborio rice, so it’s less creamy but can be tender and slightly chewy when cooked properly.
• Grain Size: Medium grain rice is about twice as long as it is wide. It tends to be more moist and tender compared to long-grain rice but less sticky than short-grain rice.
• Parboiling Process: Parboiling (partially boiling) involves soaking the rice, steaming it, and then drying it. This process helps the grains retain more nutrients and gives the rice a firmer texture, making it less likely to become mushy.

Cooking and Uses:

• Cooking Method: Parboiled medium grain rice usually requires a standard rice-to-water ratio of about 1:1.5 to 2, depending on the brand and your preference for rice texture. It should be rinsed before cooking to remove excess starch, and then boiled or steamed.
• Uses: It’s great for a variety of dishes including pilafs, stir-fries, and as a side dish. Its firm texture makes it suitable for dishes where you want the rice to remain separate and not become mushy.

Benefits:

• Nutritional Value: The parboiling process helps retain some of the rice’s natural nutrients, including vitamins and minerals that might be lost during the milling of regular white rice.
• Storage and Shelf Life: Parboiled rice generally has a longer shelf life compared to regular white rice, and it is less likely to spoil or become infested by pests.