What Is Glutinous Rice? What Makes This Sticky Rice So Special?

Compared to other rice types such as jasmine rice or japonica rice, glutinous rice is much different in terms of texture and uses.

1. What is Glutinous Rice

Glutinous rice is actually the name of a type of rice, and not of a particular dish, in particular, it is a variety of short-grain rice very low in amylose content. As long as the rice has a chewy texture, it is termed glutinous rice.

The composition of glutinous rice is unique in the way that when cooked, grains of glutinous rice stick together in a single mass. This stickiness is due to the fact that the rice is nutritionally high in amylopectin starch which provides a greater amount of calories for consumers. That is the reason why it also has a substitute name which is sticky rice.

Read more: Basmati rice: Things to know about this type of rice

2. Characteristics of Glutinous Rice

Glutinous rice, also known as sticky rice or “sweet rice,” is a type of rice known for its unique, sticky texture when cooked. It’s distinct from regular rice due to its high amylopectin and low amylose content, which gives it that signature stickiness. This texture makes glutinous rice a popular choice for dishes where rice needs to hold together, like sushi, rice balls, and various desserts.

2.1. Taste

Glutinous rice has a gentle, slightly sweet taste. Unlike regular rice, it doesn’t need a lot of seasoning to be flavorful. This natural sweetness makes it perfect for desserts, though it’s also used in savory dishes. It’s subtle enough to blend well with various ingredients, but sweet enough to be enjoyed on its own.

2.2. Appearance

Glutinous rice grains are short and round, often looking more solid and less transparent compared to other rice types before cooking. Once cooked, the rice becomes sticky and clumps together, forming a soft and chewy texture.

The grains turn glossy and slightly see-through, making it easy to tell when it’s fully cooked.

2.3. Aroma

While glutinous rice isn’t as aromatic as other types like jasmine rice, it still gives off a warm, comforting smell when it’s cooking. The aroma is mild and subtle, often described as earthy, which can make dishes feel homey and satisfying.

2.4. Nutritional Content

Glutinous rice is high in carbohydrates, which makes it a good source of energy. It doesn’t have much fiber or protein, so it’s softer on the stomach and easy to digest. However, it does contain important minerals like magnesium and phosphorus, which support healthy bones and muscles.

It’s also naturally gluten-free, so it’s safe for people who can’t eat gluten.

3. Types of Glutinous Rice

There are many assortments of glutinous rice varying from long-grain rice to short-grain one; sometimes white to purple; each of them has a different price ranging from 0.70- 2.26 USD/kg depending on its percentage of being broken as well as other measured qualities. However, glutinous rice can be perceived in 4 main types of rice, depending on its originating location.

3.1. Vietnamese glutinous rice

Vietnamese glutinous rice is free of digestible gluten, so it’s safe for people on a gluten-free diet. Its main difference from other rice varieties is the absence, or near absence, of amylose. The high amylopectin content is what gives this type of rice its characteristic sticky texture.

3.2. Japanese glutinous rice

A variety of Japanese rice can be categorized as short-grain rice and has opaque grain. Japanese glutinous rice, like its name, has a sweet flavor and a particularly sticky texture that’s extremely useful for making desserts.

3.3. Thai glutinous rice

Different varieties of rice have different degrees of aroma and stickiness. For example, glutinous rice varieties from Laos, as well as Northern Thailand, have a tendency to be longer and have a more floral scent than that from Japan.

3.4. Black glutinous rice

Black glutinous rice, also known as black sticky rice, has a natural deep purple color and is rich in antioxidants. When cooked, it becomes chewy, slightly sweet, and aromatic, making it popular in desserts like black sticky rice pudding or Vietnamese “chè nép cẩm.” Its unique flavor and high nutrient content make it a premium sticky rice variety.

3.5. Long Grain vs Short Grain Sticky Rice

Long-grain sticky rice has firmer, less sticky grains and is commonly used in Lao and Thai dishes, often eaten with grilled meats or salads.

Short-grain sticky rice is much softer and stickier, ideal for dishes that require shaping-such as mochi, rice cakes, and various Japanese or Korean desserts.

4. Common misunderstandings about glutinous rice

Sometimes, glutinous rice is misunderstood by people in terms of its name and characteristics.

4.1. Misunderstanding about the name

The name “glutinous” might be misleading as many people may think that it contains high levels of gluten. Contradictorily, the truth depends on what type of glutinous rice is being measured. For example, white glutinous rice has little to no gluten, but the whole grain variety tends to have a great deal of it.

4.2. Gluten-free dieters can not eat glutinous rice

Due to that misleading assumption, which is quite “unfair” for glutinous rice, the majority of people may think that it is not considered a good ingredient in a healthy diet such as low-carb or eat-clean…. While it is true to some extent that glutinous rice provides more calories when eating compared to any other type of rice, the rice should still be safe for gluten-free diets.

Read more: Jasmine rice calories: How many calories does Jasmine rice contain?

4.3. Mistaken sushi rice for glutinous rice

There is a variety of short-grain rice that bears a high resemblance to glutinous rice in its signature sticky quality. It is often termed as Japanese rice or “sushi rice” because it is commonly used to make Japanese sushi. However, those two kinds of rice appear to have considerably different characteristics.

While it is true that sushi rice, along with other japonica varieties, possesses a higher level of stickiness when compared to Indica rice like jasmine or basmati rice, it is nowhere near as sticky as glutinous rice because its content of amylopectin, which is responsible for the sticky quality of rice, is much lower than that of glutinous one.

5. How to Cook Glutinous Rice Properly

1. Traditional Steaming Method

Soak the glutinous rice for 4-6 hours, then drain well. Place it in a steaming basket (traditionally bamboo) and steam over boiling water for 20–30 minutes, flipping the rice halfway through for even cooking. This method gives the best texture-soft, sticky, and fragrant.

2. Cooking with a Rice Cooker

Rinse the rice and soak for at least 2 hours. Add just enough water to slightly cover the grains (less than regular white rice). Cook on the standard setting, then let it rest for 10 minutes before fluffing. The texture will be softer and slightly less firm than steaming.

Common Mistakes to Avoid:

• Using too much water, causing the rice to become mushy
• Skipping the soaking step
• Not draining properly before steaming
• Stirring the rice too much, which breaks the grains

6. Culinary Uses of Glutinous Rice in Asian Cuisines

Glutinous rice is ideal for making Asian customary dishes like stuffed sticky rice cake, steamed sticky rice, and sweet porridge.

6.1. In Vietnamese cuisine

In Vietnam, it is mainly used to make “xoi” and specialties such as “banh chung” as a national dish. It would be awkward when mention Vietnamese delicacies without making reference to glutinous rice. Cakes made from sticky rice are so variable that probably hardly anyone ever tries all of those cakes. They vary from “banh”, “com nep” to “che”.

Read More: Glutinous Rice Flour

6.2. In the Philippine cuisine

In the Philippines, this type of rice is widely used in various dishes from simple snacks like puto (steamed sticky rice cake) and bibingka (a baked, fermented version combined with coconut milk) to desserts and delicacies such as sapin-sapin, a layered treat where each section offers its own flavor and texture.

6.3. In Korean cuisine

Glutinous rice is widely used in Korean cuisine. One clear example is kimbap, a dish that has become popular worldwide. To achieve the right stickiness and aroma, Koreans often mix jasmine rice with a portion of sticky rice before cooking, creating the ideal texture and flavor balance. In addition, this type of rice is also an essential ingredient in dishes like tteokbokki and various Korean rice cakes.

6.4. In Japanese cuisine

While Korean take pride in their delicacies like tokbokki and kimbap which are mainly made from glutinous rice, Japanese people use Japanese sweet rice mainly for making mochi or traditional wagashi candy. Talking about glutinous rice in Japan, you will immediately hear a recommendation from a Japanese about mochi cake and wagashi candy.

6.5. In Chinese cuisine

This type of flour is a highly versatile ingredient that can be used to prepare many delicious dishes. One popular example is sticky rice balls, known in Chinese cuisine as tang yuan. To make these sweet, chewy treats, simply mix the flour with water to form a dough, roll it into small balls, and cook them in boiling water until they rise to the top. They can be enjoyed plain or filled with sweet or savory fillings such as red bean paste or minced meat. Thanks to its unique texture and flexibility in cooking, this flour is an essential pantry item for any home cook interested in exploring new flavors and cuisines.

7. Where to buy glutinous rice with the best prices?

K-Agriculture Factory is one of the leading Vietnamese agricultural product suppliers with distribution to 80 countries all over the world. We offer a wide range of products including ST rice, Jasmine rice, Japonica rice, Vietnamese Glutinous rice, etc. We ensure the best quality and prices to our customers.

Contact us now to get special rice deals via:

• WhatsApp: +84855555837
• Email: info@k-agriculture.com
• Website: kagriculture.crackoffice.site/

8. FAQs

Is glutinous rice the same as sticky rice?

Yes. “Glutinous rice” and “sticky rice” refer to the same type of rice known for its sticky texture when cooked.

Can glutinous rice be cooked in a rice cooker?

Yes, but it becomes softer than when steamed. Use less water than regular rice and allow the grains to rest after cooking.

What’s the difference between glutinous rice and sushi rice?

Sushi rice is short-grain Japonica rice and is sticky but not nearly as sticky as glutinous rice. Sushi rice still contains amylose, while glutinous rice has almost none.

Can you substitute regular rice for glutinous rice?

No. Regular white rice cannot replicate the sticky, chewy texture of glutinous rice.

What’s the difference between white and black glutinous rice?

Black glutinous rice has a deeper aroma, a slightly nutty flavor, and higher antioxidant levels, while white sticky rice has a milder taste.

Glutinous rice is simple yet special, offering a unique sticky texture that defines many beloved Asian dishes. Once you understand its key traits, how to cook it, and the varieties available, choosing the right type becomes effortless. With good-quality sticky rice, your dishes will always turn out flavorful and authentic.