sticky rice

[ stik-ee rahys ]
/ ˈstɪk i ˈraɪs /

noun

a variety of cultivated short-grain rice grown especially in Southeast, East, and South Asia that becomes notably sticky when cooked: most varieties of short-grain rice contain both amylopectin and amylose, but sticky rice contains only amylopectin.
Also called glu·ti·nous rice.

Origin of sticky rice

First recorded in 1840–45