100 % Natural And Organic Small Grain Rice

Product Description

Short grain rice is typically quite starchy, and the grains tend to cling together while cooking. It is commonly used in sushi, risottos, stir-fry recipes, and desserts since it cooks tender and soft. In Asian countries, short-grain rice is quite popular. The grain that has been cooked is mushy and clings together. It is commonly used in sushi, risottos, stir-fry recipes, and desserts since it cooks tender and soft. In Asian countries, short-grain rice is quite popular. Short-grain rice has a higher starch content, making it stickier. Sushi chefs favor short-grain rice because of its stickier texture, which makes eating with chopsticks easier. In comparison to wholegrain and long-grain rice, short-grain rice has a greater glycaemic index (GI) and carbohydrate content.