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Sticky rice isn’t just a description of how the rice cooks up. 
It’s a unique rice variety, like basmati or jasmine rice. 
Without diving too deep into food science, the basic idea is 
all rice varieties contain two types of starch—amylopectin 
and amylose—that work together to determine the finished 
dish’s texture. Sticky rice has an unusually high amount of 
amylopectin and is very low in amylose, helping the grains 
stick together as they cook