A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces. The starch and flour can withstand refrigerated conditions without separating when frozen or thawed, becoming an excellent option for frozen food formulations. When used for cooking, it can be served with sushi or as dessert rice. Also referred to as botan, Chinese sweet, glutinous, Japanese, mochi, pearl, sticky, or waxy rice.
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