Short-grain rice is a type of rice that is characterized by its plump, round grains. It tends to be stickier when cooked, making it ideal for dishes where the rice needs to hold together, such as sushi or rice balls. This variety is commonly grown in regions like Japan and Korea, where it is a staple food. Short-grain rice is often used in various cuisines, particularly in Asian dishes. It absorbs flavors well and has a slightly sweet taste. Popular types of short-grain rice include Sushi rice and Arborio rice, the latter being used in creamy dishes like risotto.