A short-grain rice variety, high in a starch called amylopectin, that turns clingy and chewy rather than fluffy when steamed or boiled. Also called glutinous or sweet rice, despite containing no gluten, it is central to the cuisines of Southeast and East Asia, especially Thailand, Laos, Vietnam, and southern China. It appears in both sweet and savory dishes: steamed and paired with coconut milk and mango in Thailand, pounded into Japanese mochi, wrapped in bamboo leaves for Chinese zongzi, and served alongside grilled meats and spicy salads in Laos and northeastern Thailand.