noun
short-grain rice
Refers to rice varieties with short, plump grains that become sticky when cooked, such as japonica rice. Commonly used in Japanese cuisine.
日本では短粒米が主食として広く食べられている。
In Japan, short-grain rice is widely eaten as a staple food.
このレシピには短粒米を使うと、もちもちした食感になる。
Using short-grain rice in this recipe gives it a chewy texture.
中粒米 is medium-grain rice, which is intermediate in stickiness and grain length between short-grain and long-grain varieties.
Compound of 短 (short) + 粒 (grain) + 米 (rice). A straightforward descriptive term for short-grain rice.