Glutinous rice, also known as sticky rice, sweet rice, or waxy rice, is a type of rice that is known for its sticky texture when cooked. It’s often used in Asian cuisine for both savory and sweet dishes. Despite the name "glutinous," it doesn't actually contain gluten; the term refers to its glue-like, sticky quality.

Here are a few key points about glutinous rice:

1. Texture: It becomes very sticky and clumps together when cooked, which makes it ideal for dishes where you need the rice to stick together, such as sushi or certain types of dumplings.

2. Culinary Uses: It's commonly used in Asian dishes, including Thai sticky rice with mango, Chinese rice cakes (nian gao), and Japanese mochi. It’s also used in some savory dishes, like Korean rice cakes (tteokbokki) and dim sum.

3. Types: There are different varieties, including white and black glutinous rice. Black glutinous rice, for example, has a nutty flavor and is often used in desserts.

4. Cooking Method: To cook glutinous rice, it’s usually soaked for a few hours or overnight before steaming or boiling. It’s important not to rinse it too thoroughly, as you want to retain some of the rice’s natural starches.