Short-grain rice is a type of rice characterized by its plump, round grains that are typically shorter and wider than long-grain varieties. This rice tends to be stickier when cooked, making it ideal for dishes like sushi and risotto. The high starch content in short-grain rice contributes to its chewy texture and ability to clump together. Common varieties of short-grain rice include Arborio, Sushi rice, and Calrose. These types are often used in Asian cuisines, particularly in Japanese and Korean dishes, where the sticky texture helps hold the rice together, enhancing the overall dining experience.