: A Thai Speciality
 Also known as : Sticky rice or Sweet Rice
Characteristics : The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky color.
Production : The major production areas for glutinous rice are the upper northern and northeastern regions of Thailand where water is scarce. the best known and best quality variety is called "Sanpathong" which is grown mainly in the north.
Market Facts : Glutinous rice is most widely consumed in the areas where it is grown, as well as by certain communities in Laos and Cambodia. In addition to direct consumption, it is often used as an ingredient in sweet dishes, snacks and the brewing industry.
However, export of glutinous rice has rapidly increased in the recent years.
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