This glutinous or "sticky" rice, called "mochi" in Japanese, has opaque white grains that cook up translucent, tender, slightly sweet, and chewy. The cooked grains cling together, making it easy to eat with chopsticks or shape into balls to dip into curries or sauces. Often used for desserts. Try sweet dumplings: Soak rice 8 to 24 hours, then steam in banana or lotus leaves and stuff with cooked adzuki beans or braised chestnuts.
