100 % Natural And Organic Small Grain Rice Broken (%): 0.001

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.