Rice is the seed of the grass species Oryza sativa (Asian rice). The varieties of rice are typically classified as long-, medium-, and short-grained.

The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes more sticky.

Medium-grain rice is used for sweet dishes.

A stickier short-grain rice is used for sushi the stickiness allows rice to hold its shape when cooked. Short-grain rice is used extensively in Japan, to accompany savoury dishes. Short-grain rice is often used for rice pudding.