Glutinous rice (uncooked)

Glutinous rice, also known as sticky rice, is a short-grain rice variety that becomes notably sticky and cohesive when cooked, despite containing no gluten. It is used across Asian cooking in both sweet and savoury dishes, from mango sticky rice to stuffed dumplings, and is typically soaked before steaming for the best texture. Its stickiness comes from a high proportion of a starch called amylopectin.

Measured before cooking, while the ingredient hasn't yet absorbed water or changed texture.

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