Short Grain Rice is characterised by short grains and high starch content, which are usually cooked as sticky rice, especially in traditional dishes. They are also known as Japanese rice or Japonica rice, which is preferred by South Asian people for its unique texture and stickiness. They are suitable to be cooked as porridge, sweet rice, rice balls, and other similar dishes. They contain high levels of amylopectin, which gives them a sticky texture and a sweet aroma. Short Grain Rice contains all the nutritional value that other varieties of rice contain; rather, it is a good source of fibre, vitamins, minerals, antioxidants, lignans, and other nutrients.