The term "short-grain" refers to a type of rice that is characterized by its relatively short and plump grains. This means that when cooked, these grains become tender but remain slightly chewy in texture. Short-grain rice is often used for dishes such as sushi or Japanese desserts because it has the ability to absorb a large amount of liquid without becoming mushy. It also holds its shape well after being cooked, making it ideal for recipes that require a distinct texture.