Short grain brown and white rice, once cooked, the grains become flexible and stick together. That’s why short grain rice is particularly proper in recipes where a smooth texture is preferred, such as puddings, rice balls, croquettes, paella, and risotto. The rice is cooked until it’s still dense but tender.
Brown rice has higher fiber content and takes longer to cook. This rice can be eaten with vegetables like carrots and cucumber but it is very special in dishes including fish or light meat.
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