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April 18, 2006	Good article nominee	Listed
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January 4, 2024	Good article nominee	Listed

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Article contradicts its self[edit]

in the 3rd paragraph of the article introduction it says 'medium-grain rice is stickier, and is used for sweet dishes, and in Italy for risotto; and sticky short-grain rice is used in Japanese sushi as it keeps its shape when cooked.'

It says that risotto is medium grain, and sushi is short grain.

Under Food > Eating it says 'Short-grain rices include Italian Arborio rice for risotto. Medium-grain rices include Japanese sushi rice, which is slightly sticky.'

It says that risotto is short grain, and that sushi is medium grain. 5.133.46.201 (talk) 10:48, 24 March 2024 (UTC)[reply]

Fixed: rewrote the 'Eating qualities' section from a better source. Chiswick Chap (talk) 11:59, 24 March 2024 (UTC)[reply]