Good Eats

Alton: It's about time that we Americans realized that, when it comes to rice, medium and short grains like these are far more complex and interesting than that old, typical, long-grain stuff. Now, getting the most out of short and medium-grains requires a little know-how. But once you know what makes these little guys tick, well, trust me, these grains will become so valuable to you, you'd never throw them away at some wedding.