Glutinous rice, also known as sticky rice or sweet rice, is a type of rice that is high in amylopectin, a component of starch. This unique composition gives it a sticky texture when cooked, making it ideal for various dishes. It is commonly used in Asian cuisines, particularly in Southeast Asia and East Asia, where it is often served with savory meals or used in desserts. Unlike regular rice, glutinous rice does not contain gluten, despite its name. It is typically harvested and processed in a way that preserves its sticky quality. Popular dishes made with glutinous rice include mochi in Japan and zongzi in China.