Below is a list of all known varieties for Glutinous Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Glutinous Rice (Flour, Fine) | Fine flour milled from black glutinous rice. |
| Black Glutinous Rice (Milled) | Black glutinous rice with some of the bran removed, resulting in a lighter color and faster cooking time. |
| Black Glutinous Rice (Milled, Fine) | Finely milled black glutinous rice flour. |
| Black Glutinous Rice (Unbroken) | Black sticky rice kernels guaranteed to be mostly whole. |
| Glutinous Rice (Broken, Black) | Broken kernels of black glutinous rice. |
| Glutinous Rice (Long Grain, Broken) | Broken kernels of long-grain glutinous rice. |
| Glutinous Rice (Long Grain, Thai) | A long-grain version of the sticky rice used in Thai cuisine. |
| Glutinous Rice (Quick Cooking) | Glutinous rice that has been processed to reduce the soaking and cooking time. |
| Khao Niao Dam (Black Glutinous) | The Thai name for black sticky rice. |
| Khao Niao Dam (Black Sticky) | The Thai name for black sticky rice. |
| Long Grain Sticky Rice | A less common long-grain variety of glutinous rice. |
| Mochi Gome (Long Grain) | The long-grain version of the sticky rice used for Mochi, less common but available. |
| Mochi Gome (Puffed) | Glutinous rice that has been puffed for use in snacks or textural components. |
| Mochiko Flour | The highly-refined, commercial term for sweet glutinous rice flour. |
| Philippine Glutinous Rice (Malagkit) | A specific regional term for glutinous rice in the Philippines. |
| Purple Glutinous Rice | A variety of glutinous rice with a deep purple hue, commonly used in Southeast Asian desserts. |
| Short Grain Sweet Rice | A very short, high-starch rice used for American-style rice pudding. |
| Short Grain Sweet Rice (Japanese Style) | Sweet rice suitable for Japanese-style rice cakes and desserts. |
| Sweet Rice (Coarse Grind) | Glutinous rice crushed into a coarse meal, used for porridge or thickening. |
| Sweet Rice (Flour, Coarse) | Coarsely ground glutinous rice flour used for textured coatings. |
| Sweet Rice (Flour, Ultra-Fine) | Glutinous rice flour milled to the finest possible grade (often called Mochiko). |
| Sweet Rice (Frozen, Ready-to-Use) | Pre-cooked and frozen sweet rice, ready to be steamed or microwaved. |
| Thai Sticky Rice (Khao Niao) | The primary variety of glutinous rice used in Thailand for dishes like Mango Sticky Rice. |
| Uruchimai | The Japanese term for standard, non-glutinous (non-sticky) rice, useful for distinguishing from Mochigome (glutinous). |
| Waxy Rice | An alternative, scientific name for glutinous rice varieties. |