Medium rice

Features:
Medium-grain rice grains are shorter and wider than long-grain rice but longer than short-grain varieties. When cooked, the grains tend to stick together slightly, but they maintain a soft, fluffy texture. The rice has a neutral flavor, which allows it to absorb the flavors of sauces and seasonings easily. The texture is soft but firm, making it a popular choice for rice bowls, stir-fries, and pilafs

Usage:
Medium-grain rice is widely used in both Vietnamese and Indian cuisines. In Vietnam, it is used for steaming, frying, and making rice cakes, while in India, medium-grain rice is commonly found in dishes like pulao, khichdi, and rice-based desserts. It is versatile and can be used in savory or sweet dishes, making it a popular household choice for everyday cooking

Popularity:
Medium-grain rice is widely consumed in Vietnam and India, with many households preferring it for its balance between texture and ease of cooking. It is popular in regions where the rice needs to be soft and slightly sticky, such as in South India and parts of Southeast Asia. Medium-grain varieties are also widely used in Mediterranean and Latin American cuisines, where the texture is ideal for rice salads and stews

Price:
Medium-grain rice is typically more affordable than premium long-grain varieties like Basmati or Jasmine, but it is priced higher than basic short-grain rice. Its moderate pricing makes it accessible for both home cooking and large-scale catering

Similar Varieties:
In Vietnam, similar varieties include ST21 Rice and OM5451, which are both medium-grain rice types known for their soft texture and slightly sticky consistency. In India, Sona Masuri and Gobindobhog are comparable medium-grain varieties used in a wide range of dishes. These varieties differ slightly in texture and stickiness but serve similar culinary purposes

- Grain Characteristics:
In Vietnam, medium-grain rice varieties such as ST21 and OM5451 are known for their slightly sticky texture, making them ideal for traditional Vietnamese dishes where rice needs to be soft and cohesive. In India, medium-grain varieties like Sona Masuri are less sticky and have a lighter texture, suitable for both everyday meals and special dishes like pongal and pulao

- Usage:
In Vietnam, medium-grain rice is used for both everyday meals and more specific traditional dishes, such as sticky rice preparations and rice cakes. In India, medium-grain rice is commonly used in a variety of South Indian dishes, including steamed rice, rice puddings, and vegetable rice dishes, where the grains are required to remain separate yet soft

- Price Comparison:
Medium-grain rice in both Vietnam and India is priced affordably, falling between premium long-grain rice varieties and short-grain rice. Indian varieties like Sona Masuri are often slightly more affordable than Vietnamese medium-grain rice due to larger domestic production and consumption