White Higher Starch Content Stickier Texture Popular In India Short Grain Rice

Rice grains that are less than two times longer than they are wide are classified as short rice. Some kinds of short-grain rice are nearly as long as they are wide (making them almost round). Short grain rice is typically starchy, with the grains sticking together after cooking. Arborio rice, bomba rice, and sushi rice are all short-grain rice with a sticky texture when cooked. When cooked, short-grained rice can get sticky. Make rice pudding or sushi with them. Longer grain variants cook up fluffy and are popular in Indian and Asian cuisines. When cooked, medium-grain rice is designed to stay fluffy. In comparison to wholegrain and long-grain rice, short-grain rice has a greater glycaemic index (GI) and carbohydrate content. Short-grain rice has a higher starch content, making it stickier. Sushi chefs favour short-grain rice because of its stickier texture, which makes eating with chopsticks easier.