Waxy Rice

waxy rice The many varieties of rice (Oryza sativa) are generally classed as either waxy or nonwaxy, which refers to the proportion of the starches amylose and amylopectin in the rice. Waxy rices (also known as sweet, sticky, or glutinous rices) have relatively low amylose levels and proportionately more amylopectin. This means they generally cook (the starches gelatinize) at a lower temperature and are most often soaked and then steamed, rather than being boiled. They have a sticky texture when cooked and a slightly sweet taste. See sticky rice.