Short-grain rice is a type of rice characterized by its plump, round grains that are typically shorter than long-grain varieties. When cooked, short-grain rice tends to be sticky and clumps together, making it ideal for dishes like sushi and risotto. This texture is due to its higher starch content, particularly amylopectin. Common types of short-grain rice include Arborio, often used in creamy risottos, and Sushi rice, which is essential for making sushi rolls. Short-grain rice is popular in various cuisines, especially in Asian dishes, where its sticky nature helps hold ingredients together.