Individual kernels of Medium Grain rice are approximately two to three times longer than their width. Raw kernels are white and translucent in appearance. Cooked medium grain rice is moist and tender in texture. Grains cling to each other after cooking. This is what we would consume for everyday table rice as well as employ for sushi. It is also suitable for other traditional medium grain preparations which depend on a similar starch profile such as Italian risotto and Spanish paella.