Short-grain rice is the squat, stubby cousin of the rice family, and it tends to be starchier than its bigger siblings, which means it can clump and stick together, especially when cooked by the absorption method. That makes it great for turning into a crisp stir-fry or rice balls or sushi; the starch also helps if you want to make creamy dishes such as rice pudding and risotto. However you use it, though, short-grain rice is a hugely handy store-cupboard staple because of its sheer versatility, taking you from savoury to sweet.
