Round short-grain rice
Round or short-grain rice is a variety of rice with rounded white grains that should never exceed 5 mm in length. Round rice has a high starch content, which makes it ideal for desserts such as rice pudding.
Round short-grain rice is sold at supermarkets. It is sometimes sold as dessert rice.
There are two ways of cooking round short-grain rice. The first is boiling, which consists of cooking the rice in a large amount of boiling salted water for about 10 minutes, then draining. The second method is the pilaf method. The rice is first lightly fried in a fat or oil until translucent, then the exact amount of water needed to cook the rice is added. Typically, two parts water is required for one part rice, and cooking takes about 15 minutes. To make rice pudding, one part of the water is replaced with milk. While boiling the rice is healthier, the latter method preserves the flavor of the rice. Other than these methods, a rice cooker can also be used to steam the rice. This technique is widespread in Asia.
Round short-grain rice can serve as an accompaniment for meat, fish, and vegetables, and is especially used for desserts, mainly rice pudding or rice cakes.
Like all varieties of rice, round short-grain rice should be stored in an airtight container protected from light and heat.
Rice is a gluten-free cereal and is suitable for people who are intolerant to gluten.
There is a Japanese variety of round short-grain rice, Japonica rice, which has a sticky texture after cooking that makes it suitable for making sushi. Camargue rice in France has Protected Geographical Indication (PGI) status. It is used to make desserts and entremets.