Sticky Rice (Glutinous Rice): Perfectly Chewy, Sweet or Savory

**Sticky rice** (also called **glutinous** or **sweet rice**) is a short-grain rice variety with **very high amylopectin** and almost no amylose. This starch profile makes the grains cling after cooking. Despite the name, it is **naturally gluten-free**.

- **Calories:** ~130 - **Carbohydrates:** ~28 g (low fiber) - **Protein:** ~2–3 g - **Fat:** ~0.3 g - Source of **manganese**, **selenium**, and B vitamins (small amounts)

- **Great texture** for handheld eating (forms balls, binds fillings) - Naturally **gluten-free** staple for many cuisines - Neutral flavor pairs with sweet **coconut milk** or savory sauces - Works as a **binder** in dumplings, rice cakes, and desserts

- Tends to have a **high glycemic index**—watch portions if managing blood sugar - **Low fiber** compared with whole grains - Best results require **soaking** and **steaming**, not boiling

- **Soak 4–12 hours**, then **steam** in a bamboo basket or lined steamer until tender (20–30 min), flipping once - **Thai mango sticky rice:** fold in sweetened **coconut milk**; serve with ripe mango & toasted sesame - **Savory:** serve with grilled meats, larb, or dip with chili–fish sauce; shape into balls for dipping - **Dim sum & dumplings:** sticky rice in lotus leaves, zongzi; also pounded for **mochi** (often using glutinous rice or its flour) - **Reheating tip:** steam briefly or microwave covered with a damp towel

Sticky rice cooks up glossy, chewy, and cohesive—ideal for Southeast Asian sweets and savory sides; gluten-free but higher-GI, so enjoy mindfully.