Sticky-rice

Sticky rice, also known as glutinous rice or sweet rice, is a type of rice that becomes very sticky when cooked. It is a variety of rice (Oryza sativa) that is characterized by its high amylopectin starch content. It is grown and consumed in many parts of Asia, including Southeast Asia and East Asia.

Sticky rice is often used in sweet and savory dishes due to its unique texture. It is a staple in many Asian cuisines, used in desserts like rice pudding, as a side dish, or wrapped in leaves for steaming. In packaged foods, it can be found in snacks, rice cakes, and some breakfast cereals.

Sticky rice is a source of carbohydrates and provides some protein and fiber. It is not typically subject to specific FDA regulations as a food additive. International bodies like JECFA have evaluated rice and its components, but specific evaluations for 'sticky rice' as a distinct ingredient with health implications are not commonly cited. Like other refined grains, it is primarily a source of energy.