Medium-Grain Rice Is Moist, Tender, and Delightfully Chewy
This story is part of our Rice-o-pedia, a cook’s guide to a dozen of the most commonly used types of rice. Click here for the full guide.
The world of medium-grain rice is vast and varied. It includes both whole-grain rices, like black and brown rice, as well as white rices, like Arborio and Calrose. For help navigating the complex field of medium-grain rice, read on for all you need to know about choosing, cooking, and eating the popular grain.
What Is Medium-Grain Rice?
As its name implies, medium-grain rice falls between long-grain and short-grain rice, size-wise. The grains are about two to three times longer than they are wide (compared to long-grain’s four to five times). When cooked, medium-grain rice tends to be moist, tender, and slightly chewy, and instead of a fluffy, separate texture, the grains usually stick together a bit because they release more starch than long-grain rices. The most common types of medium-grain rice include Arborio, Valencia, carnaroli, and bomba — white rice varieties that are great in risotto, paella, or soups where a little thickness from the starch is welcome. Black rice and Calrose rice are also medium-grain rice varieties. And, although not as common as long-grain brown rice, you can find medium-grain brown rice at many supermarkets.
Arborio and bomba rice are sometimes confused with short-grain rices but their size, shape, and starch content make them medium-grain. While you can cook medium-grain rices as short-grain rices (say cooking Calrose as sushi rice), the same cannot be said for swapping short-grain rices for medium-grain cooking methods.
How Should You Cook Medium-Grain Rice?
Stovetop? Oven? A countertop appliance? No matter how you cook medium-grain rice, we have the best methods.
How to Cook Medium-Grain Rice on the Stove
For black rice, you don’t need to rinse the rice before cooking it; doing so might wash away some of its nutrients. In a large, heavy saucepan, combine 1 cup black rice, 1/4 tsp kosher salt, and 1 3/4 to 2 1/4 cups water (less for chewier grains; more for a slightly softer texture). Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the rice is chewy-tender and almost all the liquid is absorbed, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing and serving.
For medium-grain brown rice, use the pasta method: Bring several quarts of water to a boil in a large pot. Measure out whatever amount of rice you’d like to cook, rinse it in a fine-mesh strainer, and add the rice to the boiling water. Cook, uncovered, until the grains are tender with a little al dente chew, 30 to 35 minutes. Then drain the rice, add it back to the empty pot, cover, and let stand for about 10 minutes before fluffing, seasoning, and serving.
For Arborio rice risotto, warm 8 cups low-sodium vegetable or chicken broth in a saucepan over low heat. Melt 1 tablespoon butter in a 10- or 12-inch sauté pan or Dutch oven over medium heat. Add 1 large, finely chopped shallot and a pinch of kosher salt and cook 4 minutes. Add 2 cups unrinsed Arborio rice and stir to coat with butter. Continue stirring until the edges of rice grains are translucent but the center is still opaque, about 2 minutes. Add 1/2 cup white wine and simmer, stirring constantly, until the pan is nearly dry, about 3 minutes. Slowly add the warm broth, 1/2 cup at a time, stirring almost constantly between additions. Wait until the liquid is almost completely absorbed before adding the next ladleful of broth. Continue adding broth until the rice is al dente. the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes (you might not use all the broth). Stir in 1 or 2 more tablespoons butter, if desired, and 1 cup finely grated Parmesan cheese. Serve immediately.
For Calrose rice, measure 1 cup Calrose rice into a fine-mesh strainer, and rinse under cool running water until water runs clear. In a small saucepan, combine the rinsed rice, 1 1/3 cups water, and salt to taste; bring to a boil. Cover, reduce heat to low, and simmer until the water is absorbed, about 20 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff with a fork and serve.
How to Cook Medium-Grain Rice in an Instant Pot
For black rice, combine 1 cup uncooked, unrinsed rice, 1 cup plus 2 tablespoons water, and 1/4 tsp kosher salt in the pot. Lock the lid in place and set to cook under High pressure for 15 minutes. Allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure. Fluff with a fork before serving.
For Arborio rice risotto, warm 4 cups low-sodium chicken or vegetable broth in the microwave or on the stovetop in a saucepan over low heat. Set the pressure cooker to sauté and melt 2 tablespoons butter. Add 1 large, finely chopped shallot, and cook 2 minutes. Add 2 cups unrinsed Arborio rice and stir to coat with butter. Continue stirring until the edges of rice grains are translucent but center is still opaque, about 2 minutes. Turn off the sauté function and stir in 1/2 cup white wine, scraping the bottom of the pot to remove any stuck rice. Continue stirring until most of the wine evaporates. Add the warm broth, cover the pressure cooker, and set to cook under High pressure for 5 minutes. Immediately quick-release the pressure, remove the lid and, using oven mitts, remove the insert from the cooker to prevent overcooking. Stir in 1/2 cup finely grated Parmesan cheese, 1/2 cup finely grated fontina cheese, and 1/2 cup shredded mozzarella; season to taste with salt and pepper. Serve immediately.
For Calrose rice, measure 1 cup Calrose rice into a fine-mesh strainer. Rinse under cool running water until water runs clear. Combine the drained rice, 1 cup plus 1 tablespoon water, and salt to taste in the pot. Lock the lid in place and set to cook under High pressure for 6 minutes. Allow the pressure to fully naturally release (about 10 minutes). Fluff with a fork before serving.
How to Cook Medium-Grain Rice in the Rice Cooker
For black rice, measure the rice with the cup that came with your rice cooker. Since most rice cookers instruct you to rinse the rice before cooking, go ahead and rinse your black rice in a fine-mesh strainer. Add the rinsed rice to the pot, then add salt to taste and water to the level indicated for brown rice (rice cookers should have markings inside the pot). If you don’t have a rice cooker cup or markings inside the pot, try a ratio of 1 cup rice to 1 3/4 cups water. Set to cook using brown rice mode. Let the rice stand in the closed cooker for 10 to 30 minutes after cooking, then fluff and serve.
For medium-grain brown rice, measure the rice with the cup that came with your rice cooker, then rinse it in a fine-mesh strainer. Add the rinsed, drained rice to the pot, then add salt to taste and water to the level indicated for brown rice (rice cookers should have markings inside the pot). If you don’t have a rice cooker cup or markings inside the pot, try a ratio of 1 cup rice to 1 3/4 cups water. Set to cook using brown rice mode. Let the rice stand in the closed cooker for 10 to 30 minutes after cooking, then fluff and serve.
For Calrose rice, measure the rice with the cup that came with your rice cooker, then rinse it in a fine-mesh strainer. Add the rinsed, drained rice to the pot, then add salt to taste and water to the level indicated for white rice (rice cookers should have markings inside the pot). If you don’t have a rice cooker cup or markings inside the pot, try a ratio of 1 cup rice to 1 1/4 cups water. Set to cook using white rice mode. Let the rice stand in the closed cooker for 10 to 30 minutes after cooking, then fluff and serve.
How to Bake Medium-Grain Rice in the Oven
- For black rice, preheat oven to 375°F with rack in middle of oven. Pour 1 1/2 cups black rice into an 8×8–inch baking dish, drizzle with 1 tablespoon olive oil or melted butter, and sprinkle with 1 teaspoon salt. Stir until the rice is evenly coated. Bring 2 1/2 cups water to a boil in a small saucepan or tea kettle. Pour the boiling water over the rice, stir once, and spread the rice into an even layer. Cover the dish tightly with foil, and bake for 1 hour. Uncover and fluff with a fork; cover with a clean dish towel (to absorb excess steam) and let stand 5 minutes before serving.
- For medium-grain brown rice, preheat oven to 375°F with rack in middle of oven. Pour 1 1/2 cups brown rice into an 8×8–inch baking dish, drizzle with 1 tablespoon olive oil or melted butter, and sprinkle with 1 teaspoon salt. Stir until rice is evenly coated. Bring 2 1/2 cups water to a boil in a small saucepan or tea kettle. Pour boiling water over rice, stir once, and spread the rice into an even layer. Cover the dish tightly with foil, and bake for 1 hour. Uncover and fluff with a fork; cover with a clean dish towel (to absorb excess steam) and let stand 5 minutes before serving.
- For Arborio rice risotto, preheat the oven to 350°F with oven rack in middle of oven. In a saucepan, warm 5 1/2 cups low-sodium chicken broth over low heat. Place 3 ounces finely chopped pancetta or bacon in a Dutch oven over medium heat and cook until crisp, 6 to 8 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Add 1/2 cup thinly sliced onion to the drippings in pan and sauté 2 minutes. Add 2 cups unrinsed Arborio rice and stir to coat with drippings; cook until lightly toasted, 1 to 2 minutes. Increase heat to high and add 1 cup white wine. Scrape bottom of pan to loosen any browned bits; stir constantly until liquid is absorbed, 1 to 2 minutes. Stir in 4 cups broth and bring to a boil. Cover and bake until rice is slightly underdone, 15 to 20 minutes. Remove pan from oven and place over medium heat. Uncover, add remaining 1 1/2 cups broth, 1 cup finely grated Parmesan cheese, and 2 tablespoons butter. Cook, stirring constantly, until rice is al dente and creamy, 2 to 3 minutes. Serve immediately.
- For Calrose rice, preheat oven to 375°F with rack in middle of oven. Measure 1 cup Calrose rice into a fine-mesh strainer, and rinse under cool running water until water runs clear. Combine rinsed rice and salt to taste in a 2-quart baking dish. Bring 1 1/2 cups water to a boil in a small saucepan or tea kettle. Pour boiling water over rice mixture, stir, and spread rice into an even layer. Cover the dish tightly with foil, and bake for 25 minutes. Remove from the oven and let the dish rest, still covered, for 5 minutes. Uncover, fluff with a fork, and serve.
How to Cook Medium-Grain Rice in a Slow Cooker
For black rice, start by bringing 6 cups of water to a boil in a saucepan. Place 3 cups black rice and 1 teaspoon kosher salt in a 6-quart or larger slow cooker; pour boiling water over rice. Place a sheet of parchment paper directly on the rice and water so that the paper is touching the water. Cover and cook until the water is completely absorbed and the rice is tender, 2 to 2 1/2 hours on the HIGH setting. Fluff with a fork before serving.
For medium-grain brown rice, bring 5 cups water to a boil in a saucepan or electric kettle. Rinse 4 cups medium-grain brown rice in a fine-mesh strainer, then stir together drained rice and 2 teaspoons kosher salt in a 6-quart or larger slow cooker. Carefully pour in the boiling water. Place a sheet of parchment paper directly on the rice and water so that the paper is touching the water. Cover and cook until the water is completely absorbed and the rice is tender, 2 to 2 1/2 hours on the HIGH setting. Fluff with a fork before serving.
How to Store Medium-Grain Rice
- Black and brown medium-grain rice: Be sure to store the rice in an airtight container (such as a Mason jar or tightly lidded plastic container) since exposing oils to oxygen can start to deteriorate or spoil the grains. An even better option is to store the rice (in its airtight container) in the freezer, which is not susceptible to changes in temperature and light like the pantry tends to be.
- Arborio and Calrose rice: Store uncooked rice in your pantry, either in its original packaging or in an airtight container, such as a Mason jar or tightly lidded plastic container.
How Long Does Medium-Grain Rice Last?
- Uncooked black and brown medium-grain rice will keep in your pantry for up to 6 months or in your freezer for up to a year.
- Uncooked Arborio or Calrose rice will keep almost indefinitely in your pantry when stored in the proper container (see above).
- Cooked medium-grain rice (all kinds) will keep in an airtight container in the fridge for 3 to 5 days. Or portion it out and freeze it in a freezer bag or freezer-safe container for up to 6 months.
