Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a type of Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While called "sticky", it is not to be confused with the other varieties of Asian rice, which become sticky to one degree or another when cooked.
Read more about Glutinous Rice: Cultivation, Constituents, Beverages, Other Uses
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