sticky rice

[ stik-ee rahys ]
/ ˈstɪk i ˈraɪs /


a variety of cultivated short-grain rice grown especially in Southeast, East, and South Asia that becomes notably sticky when cooked: most varieties of short-grain rice contain both amylopectin and amylose, but sticky rice contains only amylopectin.

Origin of sticky rice

First recorded in 1840–45
Also called glu·ti·nous rice. Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019