Glutinous Rice

Glutinous rice is a type of rice rich in amylopectin and very low in amylose, which causes the grains to clump and become characteristically sticky when cooked. Despite its name, it contains no gluten and is naturally gluten-free. Most commonly found as short- or medium-grain white rice, it also appears in black/purple varieties used for desserts and festive dishes across East and Southeast Asia.

Proper preparation typically involves rinsing and soaking the grains before steaming rather than boiling, yielding a cohesive, chewy texture ideal for shaping. Glutinous rice underpins dishes like Thai/Lao sticky rice, Chinese zongzi, Japanese mochi, and Filipino kakanin. It pairs especially well with coconut milk and palm sugar for sweets, and with savory fillings when wrapped in leaves and steamed.