Every rice variety is made up of two unique starches in various proportions: amylose and amylopectin. The higher the ratio of amylopectin, the stickier the rice (like short-grain rice or sushi rice).

All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...