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Short grain/sushi rice

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What else do you use it for besides sushi? I've never cooked with it, I'm thinking it might work well for rice pudding? Any other interesting ideas?

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  1. Short grain rice comes in many many varieties, but risotto and paella are made with short grain rices.

    1 Reply
    1. re: sgwood415

      You took my answer :)

    2. Interestingly the short grain rice used for many Arabic dishes is very similar to sushi rice. You could do Arabic stuffed veggies liked stuffed vine or cabbage leaves, pilaf, or something like that and use the sushi rice. I have substituted one type of rice for the other and it worked out quite well.

      1. Short grain rice has a higher starch content, so will be stickier & moister - that's why it works so well for sushi & risottos.

        6 Replies
        1. re: meatn3

          Short grain sticky rices have a LOWER amylose (key starch) content than, for example, drier cooking long grained rices.

          We eat Japanese (aka "sushi") rice as an accompanyment to other Japanese foods. "Sushi rice" is a scam, just the same Japonica rice sold in a different bag for a higher price.

          1. re: Sam Fujisaka

            Sam, what's the difference between Black Japonica rice and the white variety?
            Or is there a difference?

            1. re: Gio

              Black Japonicas appear to be essentially the same as California Japonicas with the exception that they have a darker colored bran. These rices are then not polished, leaving the colored bran intact--essentially a darker "brown rice".

              If you get some, do a blind(folded) taste test with cooked brown Japonica (is there such a thing available?) and the trademarked Black Japonica. I would wonder if there is a taste difference.

              1. re: Sam Fujisaka

                Thank you Sam. You're a wonder!

            2. re: Sam Fujisaka

              Sam, I'm confused now! Everything I've ever read has stated short grain = higher starch content...I'm not that chemistry aware, but are there perhaps other starches besides amylose in the rice which could be higher than in other grain sizes?

              BTW, in the highly unlikely event that Gourmet (I think they are the one) interviews me & asks which 5 people I would most want to dine with, well - you are right up there! Your posts are always looked for & enjoyed. I suspect you are always a welcome addition at any table!

              1. re: meatn3

                You're right! Amylopectin is the other rice starch, and one that is sticky. Rice science uses amlylose, however, as the indicator of stickiness. Amlylose doesn't gelatinze when cooked and hardens when cooled--and largely determines overall stickiness.

                Thank you! Would love to dine with you and the four others.

          2. Japanese style rice will work great for rice pudding. Try using canned unsweetened coconut milk as the liquid. Phenomenal.

            You can also boil it like orzo pasta. It takes on a different character when you drop it in a big pot of already boiling water and the starches don't have a chance to gel like they do when you start cooking the "normal" way.

            2 Replies
            1. re: Professor Salt

              That's an interesting concept, Professor...so you cook in liquid and drain just like orzo? What's the resulting texture like?

              Thanks, Luckyfatima, for the idea of using it to stuff veggies.

              Back to a comment posted above...I thought the short grain rice used for sushi was slightly different (stickier?) than arborio rice?

              1. re: BeeZee

                "so you cook in liquid and drain just like orzo? What's the resulting texture like?"

                Yes, exactly. The texture's closer to orzo (not exactly like it) than steamed rice. Remember to salt your cooking water lightly, just like pasta.