Short-Grain Rice
5 recipes 6 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.
Guides
- How to Make Rice Pudding on the Stove About 1 part rice to 4 parts milk
- What Actually Thickens Rice Pudding The rice's own surface starch
- Long-Grain Rice vs Short-Grain Rice: Whether Starch Escapes
- Orzo vs Rice: It's Pasta, Not a Grain
- Why Does Fried Rice Need Day-Old Rice
- Why Starch Thickens a Sauce and Then Sets It
