A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks. There are numerous varieties of short grain rice grown in Asia that can be categorized as either brown or white, known as Genmai or Mochigome rice. Genmai is a brown rice that has only the husk removed, retaining the bran and germ. It has a chewy texture and requires a longer cooking time. The Mochigome rice is an opaque white kernel that cooks into a very dense consistency, due to the higher ratio of amylopectin starch contained in the rice. It may also be referred to as glutinous rice, which is opaque rice that turns into a sticky mass when cooked.
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