Glutinous rice (also called sticky rice, sweet rice, or waxy rice) is a type of rice grown mainly in South, Southeast, and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
It is called glutinous the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.
Glutinous rice is used in the Cuisine of almost every country from South Asia all the way to East Asia, in a variety of sweet and savory dishes. Some of the most well-known dishes are Rice Cakes (pitha) in Assam and Bangladesh, Rice Dumplings in China, Steamed Rice cakes in the Philipines.