Grain

Glutinous Rice

A tier

Glutinous (sticky) rice is nearly pure amylopectin—opaque raw grains that cook into a cohesive, stretchy mass. Despite the name it contains no gluten; the word refers to gluey texture. Essential for Thai mango sticky rice, Lao sticky rice baskets, Japanese mochi when pounded, Chinese zongzi, and many festival sweets across East and Southeast Asia. Soak hours before steaming in a basket or perforated pan; boiling in excess water makes it sodden and heavy. Keep warm in a cloth-lined basket for finger-eating cultures. Sweet and savoury applications both thrive on the cling that lets diners pinch bites cleanly.