Tag: Waxy rice

According to research published in the journal *Foods*, glutinous rice starch is composed almost exclusively of amylopectin, ranging from 98–100% by dry weight. This makes glutinous, or waxy, rice the variety with the highest percentage of amylopectin. This high concentration is responsible for its famously sticky, chewy texture when cooked.

Starch is composed of two polysaccharides, and in most common starches, 70–80% of it is the highly branched component known as amylopectin. This branched structure is responsible for the unique properties seen in many foods, and a key example is the starch found in waxy corn, which is composed of nearly 100% amylopectin.

According to scientific studies, the primary genetic difference between these two rice types lies in a single mutation, which farmers selected to cultivate varieties with vastly different starch profiles. This unique genetic makeup is the basis for the core difference between normal rice and glutinous rice, affecting everything from texture to culinary application.