Rice · Rice · Short entry

Glutinous (sticky) rice

Not a variety but a whole class of rices, indica and japonica alike, whose starch is almost entirely amylopectin. Its grains range from short, round japonica types (Japanese mochigome) to long indica types; the drawing shows a long-grain Thai or Lao type. It turns translucent and chewy when cooked. Despite the name it contains no gluten.