Glutinous rice
type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten / From Wikipedia, the free encyclopedia
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia. It has opaque grains, very low amylose content. It is especially sticky when cooked. It is widely eaten in Asia.
It is called glutinous (Latin: glūtinōsus)[1] in the sense of being glue-like or sticky. It does not contain gluten. While often called sticky rice, it differs from non-glutinous strains of japonica rice, which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica and tropical japonica strains.