Constituents
Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets. It is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (those are the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.
Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white in color and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color. Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation. Governments have issued advisories about toxic dyes being added to color adulterated rice. Both black and white glutinous rice can be cooked as grains or ground into flour and cooked as a paste or gel.
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