Rice is the seed of the Oryza grass. The rice plant can grow to 1.8 m! It is the most widely consumed staple food for a large part of the world's human population.  
 
Short-grain rice is slightly longer than it is wide. When cooked, it is soft, tender, and sticks together. Sushi rice and arborio rice are types of short-grain rice. Use short-grain rice for sushi, risotto, and pudding.
 
Short-grain brown rice is much chewier than short-grain white rice and really popular if you are looking for texture. 
 
Cooking with Short Grain Brown Rice
Soaking the rice for a couple of hours in water really helps to improve it's digestibility.
Rinse thoroughly until the rinse water is clear before cooking to remove any excess starch and ensure it doesn’t clump together after cooking.
 
Use a 1:2 ratio of rice to water. So use 1 cup of rice to 2 cups of water. Bring to the boil and once boiled, cover and simmer. Cook for 15-25 minutes (the range depends on whether or not the rice was pre-soaked), until the water has been absorbed. Turn off the heat, drain off any excess liquid and leave uncovered for 10 minutes. Then fluff with a fork and serve.