Glutinous rice is also known as sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice. It is a short-grained Asian rice that is especially sticky when cooked. It is called glutinous which comes from the Latin word glutinosus that means glue-like or sticky, not because it contains gluten. It should not be confused with the other varieties of Asian rice that become somewhat sticky when cooked, in fact, when compared to those rices, this sticky rice is very sticky.
Because glutinous rice does not contain dietary gluten it is likely safe for use in gluten-free diets.
Glutinous rice is used either milled or unmilled (that is, with or without the bran removed). The milled variety is white while the latter is black or purple. Either can be cooked as grains or ground into flour and cooked as a paste.
Glutinous or "sticky" rice is used in China mainly for snacks and sweets but in other parts of Asia it is used in place of regular rice.
Typically this rice is soaked for two hours or even longer, and then steamed. The steamed rice is then kneaded into a ball in which the rice sticks to itself but not the fingers. It is often eaten by dipping it into another course using the fingers to collect some of the course.
Glutinous rice can usually be bought at most Asian food markets.
Recipes using Glutinous rice: