Glutinous rice

Glutinous rice, also known as sweet or sticky rice, is a short-grain variety with a very high amylopectin content. That is what makes the grains cling together into a soft, pliable mass after cooking, one you can eat with your hands or with chopsticks. It is soaked in cold water for several hours and then steamed rather than boiled in a pot of water. Despite the name it contains no gluten. It is the base of Thai mango sticky rice with coconut milk, of Lao and northern Thai side dishes, and of Japanese mochi sweets. Ordinary long-grain or basmati rice will not stand in for it, as the grains stay separate.