The Most Recommended for Sushi
Perhaps it is the least known rice; we all talk about round, long, aromatic rices, but we rarely remember the medium-grain rice.
It is a medium-grain rice with a crystalline appearance, cultivated in the regions of Aragón and Navarra.
We could say that it is between a long-grain and a short-grain rice.
So, although it does not absorb as much flavor as round-grain rices, it holds up very well during cooking, remaining very loose.
On some occasions, at the request of certain international markets, we treat it with oil; the resulting product is called Camolino rice.
