Sticky Rice is Glutinous rice, a type of short-grained Asian rice that is especially sticky when cooked.

Sticky rice is a starchy grain. If steamed or boiled the same way as regular rice, the grains will break down and become soft and mushy in consistency. Instead, Thai people like to cook it in such a way that the rice grains remain whole and have a firm, chewy texture. To accomplish this, the rice is soaked for several hours (4 hours or more) until the grains have absorbed enough water to cook. Then it is drained and steamed dry in a woven bamboo basket without adding any wet. Sticky rice is consumed in other parts of Thailand as well, but usually it is sweetened and flavored with coconut milk for sweet snacks or desserts. When eating Isahn food, steamed sticky rice is a definite must too.