Glutinous rice, also known as sticky rice or sweet rice, is a type of rice grown mainly in Southeast Asia. It is called "glutinous" not because it contains gluten, but due to its high amylopectin content, which gives it a sticky texture when cooked. This rice is often used in various traditional dishes, desserts, and snacks. In many cultures, especially in Thailand and Laos, glutinous rice is a staple food. It is typically steamed rather than boiled, resulting in a chewy consistency. Common dishes made with glutinous rice include mochi in Japan and zongzi in China, showcasing its versatility in both savory and sweet preparations.