Short grain rice is a type of rice that is characterized by its short, plump grains. It is often used in dishes that require a sticky or creamy texture, such as sushi, risotto, and rice pudding. The grains of short grain rice are typically more starchy and absorbent than long grain rice, which gives it a creamy, chewy texture when cooked.
Short grain rice is commonly used in East Asian cuisine, particularly in Korean and Japanese dishes. In Korea, short grain rice is used in dishes like bibimbap, japgokbap (rice mixed with vegetables and meat), and nurungji (toasted rice). In Japan, short grain rice is known as “sushi rice” and is used to make sushi, onigiri (rice balls), and other traditional dishes.
Some examples of short grain rice include Korean varieties like Mepssal, as well as Japanese varieties like Koshihikari, Calrose, and Sasanishiki. Short grain rice can typically be found in the rice section of most grocery stores or in Asian markets.