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Glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin ''glūtinōsus'')〔Oxford English Dictionary. ''glutinous, a.'' SECOND EDITION 1989. Online edition. Retrieved 2008-02-20.〕 in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.
==History==
In China, glutinous rice has been grown for at least 2,000 years.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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