Glutinous Rice

Glutinous rice, also known as sticky rice or sweet rice, is a type of rice that becomes exceptionally sticky when cooked. It is a variety of rice (Oryza sativa L.) that is widely cultivated in Asia and is a staple food in many countries. The stickiness comes from its high content of a specific type of starch called amylopectin.

Manufacturers use glutinous rice for its unique texture and binding properties, especially in Asian cuisine. It is commonly found in desserts, snacks, and savory dishes where a chewy or sticky consistency is desired. Examples include rice cakes, puddings, dumplings, and sushi.

Glutinous rice is a grain and a source of carbohydrates, providing energy. It is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. International bodies like JECFA have evaluated rice and its components. Like other rice varieties, it contains arsenic, and the FDA recommends limiting intake of rice and rice products, especially for pregnant women, nursing mothers, and young children.