Glutinous rice is so-called because of its exceptionally sticky (‘gluey’) quality which is caused by the unusually high levels of amylopectin. The name can cause confusion as it is seemingly associated with ‘gluten’; like all rice, glutinous rice does not contain gluten and can be consumed as part of a gluten-free diet. Glutinous rice predominantly comes from Southeast Asia and is commonly used in both sweet and savoury dishes.