Short-Grain Rice
5 recipes 5 guides
Plump, starchy grains cook up tender and slightly sticky, helping broth feel fuller and letting sauces cling in skillet dishes and bowls. They can also form a lightly crisp layer when cooked undisturbed. The common mistake is rinsing them until the water runs clear when you want cohesion, or stirring too much and breaking the grains.
