What is the difference between arborio rice and sushi rice

It was named after an area in Italy from where it originates. Arborio rice is also cultivated in the U. The Arborio rice is thicker, slightly oval-shaped, and has a pearly white exterior. This type of rice is high in starch, specifically amylopectin, as it goes through much less milling than long-grain rice. When it comes to taste, the Arborio rice absorbs flavors of other ingredients really well and is generally quite creamy. They both contain high levels of amylopectin, the prominent starch, so it seems like they could be used interchangeably.

Arborio rice is not the best option for just any Asian dish. It has a kind of chalk-like texture that makes it inadequate for sushi and similar dishes. This is because the starch in Arborio rice causes the grain to deform to a degree during the maturation process. Another side effect of this process is that the Arborio rice develops a hard, toothy center when cooked. Our favorite rice had the shortest grains in the lineup, with a length-to-width ratio of 1.

Both short- and medium-grain rice can be sold as sushi rice in the United States. While the two may look similar to the naked eye, short-grain rice is actually a few millimeters shorter than medium-grain rice.

Ya-Jane Wang, professor of carbohydrate chemistry at the University of Arkansas, told us that the differences in grain length and shape can be attributed to farmers growing different genetic strains of japonica rice Oryza sativa ssp.

Wang said that both Calrose, a medium-grain variety of japonica rice, and some short-grain japonica rice varieties are sold as sushi rice, which is why we saw different textures and sizes of grains among products. Kent McKenzie, director of the California Rice Experiment Station, also confirmed that the term Calrose now encompasses many California-grown medium-grain varieties that are descendants of the original Calrose variety released in All the rices we tried are grown and milled in California, where the growing season follows a specific format.

In March, farmers start preparing their fields for planting. A key step in this process is leveling the fields using GPS or laser-guided grading equipment; the fields will eventually be flooded with water, so the ground has to be even to keep the water level consistent.

The actual planting happens from the air: Planes are loaded with seeds, which are dropped into the fields from above. The seeds sink through the water and into the soil.

The seeds sprout and grow in the flooded fields over the course of four to five months. In the fall, the water is drained from the fields and the rice is harvested and sent for milling. Our tasters also noted differences in stickiness among the products, preferring rices that were sticky and starchy to those that were dry.

Diane Beckles, associate professor at the University of California, Davis, told us that there are other key variables that can influence the cooked texture of rice. While genetics do play a big role in the amount and type of starch in rice, Beckles said that growing conditions and storage can also change the percentage of amylopectin, the starch responsible for stickiness in rice.

Newly harvested rice is soft and tender and stickier when cooked because it has higher amounts of amylopectin. By contrast, older rice is drier when cooked because rice loses moisture and its starch breaks down during long storage.

Storage time can also impact the perceived aromas in rice, Beckles said. Experts told us that the primary compound responsible for these aromas in rice—2-acetylpyrroline—is at its peak when the rice is first harvested and wanes as the rice is stored unless the conditions are strictly controlled such techniques are used to enhance 2-acetylpyrroline levels in rices such as basmati.

Newly harvested rice is prized for its soft, fluffy texture. Manufacturers will often label their new crop rice with special stickers or labels and roll out marketing campaigns at specialty food stores and Japanese markets to announce its arrival. Your best bet for nabbing real-deal new crop rice is in the fall at your local Japanese grocery store or online.

This company also makes our favorite long-grain rice. We found the rice produced by this cooking method to be not as tender and sticky as we liked.

Instead, we recommend cooking it in a rice cooker or according to our stovetop recipe. It looks like you already have an account on one of our sites. Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. The kernels are round, fat, and slightly short in length.

Japanese short-grain see my reviews also contain more moisture content, hence they are sticker than other varieties of rice. Grown for thousands of years in Japan, it is the staple diet of the nation.

Outside Japan, you will usually find them labeled as sushi rice in the Asian grocery stores. So, does that mean Arborio Rice Italian short grain rice is also perfect for sushi?

Although Arborio Rice is also short-grain, it is slightly different in texture than Japanese rice. Due to its tendency to release starch slowly, it is best used in making risotto. Having said that, you may still use Arborio Rice for making sushi if you have to. They are not as fluffy and dry as long-grain rice. The comparatively higher starch content makes them usable for sushi making, however, if you overcook Arborio rice or leave it to cool completely before using, it may turn too sticky and glutinous.

The restaurants differentiate among themselves based on their quality of fish and cutting techniques used. Similarly, the method a chef uses to cook and season sushi rice reflects the quality of that restaurant. The taste and flavor of seasoned sushi rice often differentiate the good sushi restaurants from mediocre ones. In some restaurants, the method of cooking and seasoning sushi rice is a closely guarded trade secret of the chef. So, while Arborio Rice can be used for making sushi, I would suggest using only Japanese-style short-grain rice if you want to enjoy the restaurant-like quality.

There are dozens of varieties available even in Japanese-style rice, based on the color, texture, shine, and freshness. It may also vary based on where it was grown, what the weather was like, how the rice was milled, etc. Please remember that the way you wash, cook, and season sushi rice also play important roles in determining the taste and flavor of the end product.

Typically, sushi rice takes about 30 minutes to cook from the start to finish to achieve the perfect consistency. Let me start by telling you a secret. You can make good sushi rice by avoiding to rinse the grains. While most people wash rice to get rid of the starch dust on the top, it is this starch that makes the rice stick and clump together.

If you need to rinse rice, make sure you only rinse times so that some starch still remains. In Japanese short-grain rice, washing does not matter much because it has a natural sticky texture. However, skipping to wash the Arborio Rice can help you get closer to the sushi rice consistency. The actual measurement for making sushi rice is 2: 1 which means two cups of water for every one cup of rice.

So, in this case, you will need to add 3 cups of water to the pan. Tip — add some extra water more than the measurement to make the rice sticker.