Short-Grain Rice

Short-grain rice has round, compact grains rich in starch, which give it a sticky and cohesive texture once cooked. This characteristic makes it ideal for dishes where the rice needs to hold together, most notably sushi, onigiri, rice porridge, and risotto. The best-known varieties include Japanese sushi rice, Italian Arborio, and Spanish Bomba. Short-grain rice absorbs more water than long-grain varieties, so precise water ratios are essential. It is recommended to rinse the rice before cooking to remove excess surface starch. It is a foundational ingredient in both Asian and Mediterranean cuisines.