Grain
Medium Grain
B tier
Medium-grain sits between basmati length and sushi short: plumper kernels with moderate stickiness once cool. Spanish paella rices, many California table rices, and several Mediterranean types fall here. They absorb broth better than long-grain without dissolving into porridge as quickly as true short sticky rice, which makes them flexible weeknight grains. Use for paella, rice salads that need gentle cling, and everyday bowls where perfect fluffy separation matters less. Calrose is a famous commercial medium-grain; many supermarket “medium” bags behave similarly. Rinse lightly if you want less surface starch, or leave it for creamier results.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Regional medium-grain landraces filled Mediterranean and East Asian niches.
California medium-grain industries expanded with Calrose-type breeding.
Spanish medium-grain rices defined paella texture standards.
Medium grain held steady as a versatile mid-texture class.