Is short-grain rice always somewhat sticky?

[Shellybean]

I thought I gave a fairly comprehensive answer on that (along with all the other responses you got addressing your questions) before also linking to a kimbap recipe in case you wanted something to make with it because it’s the type of rice you buy specifically for its creaminess and chew:

Is short-grain rice always somewhat sticky?

Calrose is a medium grain rice, so it contains a higher proportion of amylopectin, which makes rice “stickier”. It’s not actually a sticky rice, because glutinous rice is a rice that contains almost no amylase (this starch makes rice fluffy and separate) and can be long grain (Thai sticky rice is long grain for example). Arborio, Carnaroli, and Valencia are medium grain as well, and the amylopectin is what gives your risotto its creaminess. I often use “sushi rice” to make risotto. Spanish bomba…

If you cook the rice at a 1:1 ratio, it is chewy and sticky in comparison to long grain rice, but it’s not wet by any means. Even Dominicans who like very separate, fluffy rice and abhor what basically translates as “pasty” rice love it when my mom cooks it just as she would regular long grain rice to make coconut rice. If you don’t want to make kimbap, sushi, or eat it steamed with Asian dishes, then risotto, arroz con pollo, paella, rice pudding, rice porridge, and fried rice are all good options.