Below is a list of all known varieties for Medium Grain Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arborio (Integrated Hull) | Arborio rice that retains traces of the hull/bran, a semi-wholegrain product. |
| Arborio (Risotto Grade) | Medium-grain rice specifically sorted and sized for professional risotto preparation. |
| Arborio (Superfino Grade) | The highest classification of Italian round rice, indicating large, plump grains. |
| Arborio (Superfino) | The highest and largest grade of the Arborio kernel. |
| Arborio (Superfino, Organic) | Organic certified highest grade Arborio rice. |
| Arborio Rice (Aged) | Arborio rice aged for several months, which improves its starch release and texture for risotto. |
| Baldo Rice | An Italian medium-grain rice used for risotto, known for its high starch content and firm kernel. |
| Baldo Rice (Aged) | Aged Italian Baldo rice for improved cooking firmness. |
| Balilla Rice (Pudding Grade) | Small, round Italian rice specifically recommended for rice pudding due to high starch content. |
| Black Japonica Rice | A black, medium-grain aromatic rice blend grown in California. |
| Bomba Rice (Aged) | Bomba rice that has been aged, increasing its firmness and capacity for liquid absorption. |
| Bomba Rice (Catalan) | Premium Spanish rice that is highly absorbent and maintains its shape well, essential for authentic Paella. |
| Bomba Rice (Extra Grade) | Highest quality Bomba, ensuring uniform kernels and maximum liquid absorption for Paella. |
| Calrose Rice (Heirloom) | Original, non-hybridized strain of the Calrose variety. |
| Calrose Rice (Heirloom, Brown) | The brown rice version of the heirloom Calrose strain. |
| Calrose Rice (Premium Grade) | Top-tier Calrose, known for its consistency and moist, sticky texture, widely used in US/Asian cuisine. |
| Calrose Rice (Sticky) | A specific Calrose milling that maximizes surface starch for a stickier texture. |
| Calrose Rice (Sushi Grade) | Calrose specifically marketed and graded for use as a sushi rice alternative. |
| Calrose Rice (Unbroken) | Calrose medium-grain rice guaranteed to contain virtually no broken kernels. |
| Carnaroli (Black) | Medium-grain rice that has been dyed black using squid ink or a food-grade coloring for specialty dishes. |
| Carnaroli (Black, Organic) | Organic Carnaroli dyed black using natural food coloring. |
| Carnaroli (Classico) | Premium-grade Carnaroli with superior starch stability for high-end risotto. |
| Carnaroli Rice (Integral) | Whole-grain Carnaroli, retaining the high fiber of the bran with the excellent cooking properties of the medium grain. |
| Gange Rice | An Italian semi-fino rice, often used for everyday cooking. |
| Girona Rice | A highly absorbent Spanish medium-grain rice, similar to Bomba, known for high quality and flavor absorption. |
| Italian Riso Comune | Small, round Italian rice used primarily for soups and baby food. |
| Japonica Medium Grain | General term for medium-grain rice of the Japonica subspecies. |
| Japonica Medium Grain (Brown) | Brown rice version of the standard temperate medium-grain variety. |
| Japonica Medium Grain (Stabilized) | Medium-grain rice that has been heat-treated to maximize shelf-stability. |
| Karolina Rice | A long-grain medium rice variety grown in Greece and known for its uniform cooking properties. |
| Khao Dawk Mali (Thai Medium) | A non-glutinous medium-grain Thai rice, often used in fried rice or pilafs. |
| Kokuho Rose (Brown) | The brown rice version of the popular Kokuho Rose medium-grain variety. |
| Kokuho Rose Rice | A specific brand/cultivar of Calrose-style medium grain, popular in Japanese-American cooking. |
| Láser Rice | A specific medium-grain variety grown in Spain. |
| Loto Rice | An Italian medium grain rice used as a lower-cost alternative for Arborio. |
| Loto Rice (Italian Soup Grade) | Medium-grain Italian rice specifically recommended for use in thick, creamy soups. |
| Maratelli Rice | An older Italian medium-grain variety used for traditional, firmer-textured risotto. |
| Maratelli Rice (Semi-Fino) | A specific Italian rice classification (semi-fino) referring to a smaller, rounder kernel. |
| Maratelli Rice (Whole Grain) | The whole-grain version of the traditional Italian Maratelli medium-grain rice. |
| Medium Grain Rice (Organic) | Certified organic medium-grain white rice. |
| Nano Rice | A specific, extra-small medium-grain rice variety that releases starch quickly, perfect for very creamy applications. |
| Nano Rice (Broken) | Broken kernels of the small, starch-releasing Nano rice. |
| Puntal Rice | A medium-long grain Spanish rice, valued for its firmness and use in rice-based salads and side dishes. |
| Puntal Rice (Broken) | Broken kernels of the medium-long Spanish Puntal rice. |
| Puntal Rice (White) | Milled white version of the medium-long Spanish rice. |
| Reiho Rice | A Japanese medium-grain rice cultivar valued for its soft texture. |
| Ribbon Rice | A descriptive term for certain medium-grain rice that fragments into small ribbons during milling, used for quick-cooking porridges. |
| Ribe Rice | A round Italian rice, often used for everyday risottos and soups, known for its rapid cooking time. |
| Ribe Rice (Parboiled) | Parboiled Italian rice, used for pilafs and side dishes to prevent sticking. |
| Rice Flour (Low Amylose) | Flour milled from low-amylose short-grain rice, used when a binding, sticky thickener is desired. |
| Rice Flour (Medium Grain) | Medium-grain white rice milled into flour. |
| Sant’Andrea Rice | An Italian semi-fino rice, similar to Arborio but less prone to overcooking, used for firm risotto. |
| Senia Rice | A traditional Spanish rice for Paella, known for absorbing intense flavor but being more delicate than Bomba. |
| Senia Rice (Organic) | Organic-certified Senia rice from Spain. |
| Senia Rice (Premium) | The top grade of the traditional Spanish Paella rice, known for its soft texture. |
| Sfera Rice | A specific Italian round-grain rice known for its very high starch content, used for extra-creamy risottos. |
| Siam Ruby Rice | A high-antioxidant, medium-grain red rice from Thailand. |
| Sushi Rice (Medium Grain) | Medium-grain rice marketed for sushi use, providing a balance of stickiness and texture. |
| Valencia Rice | A generic name for short-grain Spanish rice suitable for Paella, grown in the Valencia region. |
| Valencia Rice (Albufera) | A newer Spanish variety, a hybrid between Senia and Bomba, prized for absorbing flavor while remaining firm. |
| Vialone Nano (Bio/Organic) | Organic version of the highly-regarded Veneto medium-grain rice. |
| Vialone Nano (New Crop) | Vialone Nano rice milled shortly after harvest, requiring slight adjustments in cooking liquid. |
| Vialone Nano Rice | A short, plump Italian semi-fine rice, highly valued in Veneto for a creamy risotto that is less starchy than Arborio. |
| Yamada Nishiki | A highly prized, large-grain Japanese rice cultivated exclusively for high-end Sake brewing. |
| Yamada Nishiki (Brewing Grade A) | The highest grade of the specialized sake brewing rice. |