Medium Grain Rice

Medium grain rice is a type of rice with grains that are shorter and wider than long grain rice but longer and narrower than short grain rice. It is a staple food derived from the grass species Oryza sativa. After harvesting, the rice grains are milled to remove the husk, bran, and germ, and may be enriched with vitamins and minerals.

Medium grain rice is often used as a side dish or as an ingredient in dishes like pilafs, casseroles, and rice puddings. Its slightly sticky texture when cooked makes it suitable for dishes where the grains need to hold together. It is also found in some soups and prepared meals.

Rice is a source of carbohydrates and is generally considered safe for consumption. The U.S. Food and Drug Administration (FDA) lists rice as Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated rice and its components. While rice is a staple, concerns have been raised about arsenic levels in rice, particularly for young children, and regulatory bodies provide guidance on managing exposure.