A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round). Short grain rice is usually very starchy and the grains have a tendency to stick together after being cooked. It cooks up tender and soft and is most often used for sushi, risottos, stir-fry recipes, and desserts. Short grain rice is very popular in Asian countries.