Any type of rice with a high amylopectin content and low amylose content may be considered sticky, whether it’s short-grain, long-grain, whole-grain, or white rice. Here are some of the most common types of rice that are classified as glutinous:
1. Black and purple sticky rice: These are whole-grain rice varieties cultivated in Southeast Asia. The bran is dark purple or black when raw. When cooked, the bran dyes the white inner endosperm dark purple.
2. Japanese sweet rice: A short-grain variety of Japanese rice with opaque grains, Japanese sweet rice has a sweet flavor and very sticky texture that's primarily useful for making desserts.
3. Thai sticky rice: Sticky rice varieties from Laos and Northern Thailand tend to have a longer grain and more floral scent than Japanese sticky rice.
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