Sticky Rice

sticky rice Sticky rice, also known as glutinous rice or sweet or waxy rice, may be long-grain or short-grain. It is a different kind of rice from nonwaxy rice, with different starches: more amylopectin and very little amylose. When raw, it has a white opaque look, whereas most white rices have a shining translucent-to-transparent look.

In northern and northeastern Thailand, in Laos, among the Dong people in China’s Guizhou Province, and in parts of Vietnam, long-grain sticky rice is the staple grain. It is mostly served with savory side dishes and flavorings, though occasionally it is served sweetened, as in the perennial favorite sticky rice with mango slices. See Thai Black Rice Treat.