Cooked short-grain rice

Cooked short-grain rice is a type of rice characterized by its rounded, short grains that, when cooked, acquire a soft, slightly sticky, and creamy texture. This rice is especially popular in recipes that require the grains to stick together, such as sushi, risottos, and various traditional desserts.

Short-grain rice originates primarily in Asian countries, such as Japan, China, and Korea, where it is a staple food in the daily diet. However, its cultivation and use have spread to many regions of the world due to its unique culinary properties.

Among its properties, its high starch content stands out, which gives it that characteristic texture when cooked, and its ability to absorb flavors, making it ideal for dishes that require mixtures of ingredients and sauces. Additionally, it provides energy thanks to its carbohydrates and is a source of small amounts of B vitamins and minerals such as magnesium and phosphorus.

In different Hispanic American countries, short-grain rice may be known by different names, although it is generally simply called short-grain rice. However, some synonyms or related terms include glutinous rice (when it is a very sticky variety), sushi rice, or Carolina rice in certain regions.

This ingredient is essential for achieving the perfect texture and consistency in recipes where the rice needs to be bound together and creamy, distinguishing itself from long-grain rice by its ability to compact and its mild flavor.