A short-grain glutinous rice used throughout Filipino cooking, valued for turning sticky and chewy once cooked and for absorbing the flavors of whatever it's cooked with. The name comes from the Tagalog lagkit, "sticky." It's the base for kakanin (rice cakes) such as puto, suman, and bibingka, where its stickiness binds ingredients into a cohesive texture, and it also appears in savory dishes like arroz caldo and lugaw. Regional varieties exist, including the purple-hued pirurutong from the Bicol region; because malagkit absorbs more liquid than regular long-grain rice, adjust water and cooking time accordingly.