Rice is essential in cuisines worldwide, but its flavor, texture, and starch content depends entirely on the variety. Today, Jack Bishop and Julia Collin Davison explore the world of Japanese rice, comparing premium imported varieties from Japan with accessible California-grown short- and medium-grain rice. All About Japanese Rice: cooks.io/4zDzW25 Discover more recipes through the America’s Test Kitchen App: cooks.io/41TUSTK Get exclusive access to every recipe, review, and more via our homepage: cooks.io/3VMjcqA Buy The Complete America's Test Kitchen TV Show Cookbook 2001–2026: cooks.io/4hVY6NQ Discover the latest recipes, tips, and tricks from Cook’s Insider: cooks.io/4hHuGnQ Subscribe to Cook's Illustrated: cooks.io/4hX9IAi Subscribe to America's Test Kitchen: youtube.com/@AmericasTestKitchen?sub_confirmation=1 ​ Watch full episodes of America's Test Kitchen and Cook's Country for free on our new YouTube channel: htt...