called waxy or sweet rice, glutinous rice has short and
plump grains with a chalky white, opaque kernel. When cooked,
this rice is very glutinous. It is more often used in commercial
product formulations than in recipes. The starch and flour
from waxy rice is used frozen as a binder for gravies, sauces
and fillings because it is resistant to breakdown during
freezing and thawing. It can be found in Asian markets and
European markets with Asian specialty sections.