It is a type of short-grained Asian rice that is especially sticky when cooked. This rice isn't really sweet, nor does it contain gluten. It is, however, starchy and yields attractively sticky, dense rice when cooked. It contains high amounts of Amylopectin which is responsible for the sticky quality of glutinous rice. It is grown mainly in Japan, Korea, China, Phillipines, Thailand etc and is an integral part of their cuisine.