Glutinous Rice

Glutinous rice is also known as sweet rice or sticky rice. It is short, round and pearl-like and is used in Hong Kong for stuffings and dessert pastries. It has more gluten than ordinary rice, and when cooked is stickier and sweeter. It is used for rice dishes wrapped in lotus leaves or served sometimes in Hong Kong at the end of banquets. Glutinous rice is also used for making Chinese rice wine and vinegar. It must be soaked for at least two hours but preferably overnight before cooking. Most Chinese shops stock it.