glutinous rice

Glutinous rice, also known as sticky rice, sweet rice, or waxy rice (Oryza sativa var. glutinosa), is a short-grain rice variety native to Southeast and East Asia. Unlike regular long-grain rice, glutinous rice contains a higher proportion of amylopectin and virtually no amylose, which creates a starchy outer layer that becomes exceptionally sticky and cohesive when cooked. This rice has an opaque white appearance and delivers a subtle, slightly sweet flavor. The grains are shorter and rounder than standard rice varieties, with a characteristic pearlescent sheen.

Common varieties include Thai sticky rice (khao glutinous), Japanese mochigome (used for mochi), and Chinese glutinous rice. When cooked, the grains adhere to one another while remaining tender, creating a uniform, moldable texture rather than individual separated grains.

Glutinous rice serves as a staple carbohydrate throughout Southeast and East Asia, particularly in Thailand, Laos, and parts of northeastern China, where it is consumed as a meal foundation. In Thai and Lao cuisine, sticky rice is traditionally shaped into balls by hand and used to pick up curries and other dishes. Beyond its role as a main carbohydrate, glutinous rice is essential for sweet applications: it is ground into flour for desserts, dumplings, and cake batters, or cooked whole for glutinous rice puddings sweetened with coconut milk and served with toppings like mango or taro. Japanese mochigome is pounded into mochi (glutinous rice cakes) and used in confections and soups. The rice also appears in savory dishes such as sticky rice with chicken (khao man gai variant) and filled sticky rice balls in Chinese cuisine.