Glutinous rice also called sticky rice, sweet rice, or waxy rice. Is a type of Asian rice that is especially sticky when cooked. It is called in the sense of being glue-like or sticky and not in the sense of containing gluten. While called “sticky,” it is not to be confused with the other varieties of Asian rice, which become sticky to one degree or another when cooked.
Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. Sold in Asian markets across the U.S., this flour is known for its ability to absorb any liquid, resulting to form a rubbery clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra-white in color and slightly sweet.