On Food and Cooking

rices are medium-grain japonicas.
Short-grain rice is only slightly longer
than it is wide, and otherwise similar to
medium-grain rice. Short-and medium-
grain japonicas are the preferred types in
north China, Japan, and Korea. They’re
ideal for sushi because they cling
together in small masses and remain
tender even when served at room
temperature.
Sticky rice, also called waxy, glutinous,
or sweet rice, is a short-grain type whose
starch is practically all amylopectin. It
requires the least water (1 to 1 by weight,
0.8 to 1 by volume) and becomes very
clingy and readily disintegrates when
cooked (it’s often soaked and then
steamed, not boiled). Despite its names,
it contains no gluten and isn’t sweet,
though it’s often used to make sweet
dishes in Asia. It’s the standard rice in
Laos and northern Thailand.