8 Short-grain rice Recipes From 8 Cuisines.

Plump, high-starch grains that cling together and release creaminess when stirred, which is why they carry sushi, onigiri, risotto and paella. Japanese japonica is rinsed and cooked with a fixed ratio and never stirred; Italian arborio and carnaroli are deliberately agitated so the starch builds a sauce; Spanish bomba is left alone so the bottom crusts. The grain is the same family but the technique inverts completely, so match the variety to the method rather than substituting freely.

8 recipes on this route