Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more clammy and tender, and have a superior propensity to cling together than long grain. This rice needs a special temperate climate and is only grown in a few places in the world like Japan, Korea, and parts of northern China, Australia, and some countries around the Mediterranean Sea. This rice is almost certainly the most excellent in the world. In the major consuming counties, it is most often eaten alone, without flavoring. Medium grain rice is shorter and wider than long grain rice. The kernels are two to three times longer than its size.