Short-grain white rice

Short-grain white rice is a type of rice characterized by its shorter, rounder grains and stickier texture when cooked compared to other types of rice. Its high starch content causes the grains to adhere to one another, making it the ideal ingredient for preparations that require the rice to hold its shape and become compact, such as sushi, risottos, or Oriental and Mediterranean-style rice dishes.

This rice originates from Asian regions, especially Japan, China, and Korea, where it has been cultivated for centuries. Over time, its use has spread globally, making it popular in many cuisines for its versatility and creamy texture.

From a nutritional standpoint, short-grain white rice is a quick source of energy due to its carbohydrate content. Although it loses some of its fiber and nutrients during the polishing process, it remains an easily digestible food that is low in fat and sodium.

In various Latin American regions, this ingredient may also be known as bomba rice (especially in the context of paellas or Spanish cuisine), sushi rice, or simply short-grain rice. It is important not to confuse it with long-grain rice or brown rice, which have distinct characteristics and culinary applications.