glutinous rice; sticky rice; mochi rice
A type of rice that becomes sticky when cooked, used for making mochi, sekihan, and other traditional dishes. Distinct from regular Japanese rice (うるち米).
I made ohagi using glutinous rice.
Glutinous rice is stickier than regular rice.
Standard common spelling using もち (glutinous) and 米 (rice).
Alternate spelling using 餅 (mochi) explicitly; less common but still seen.
Rare kanji form; 糯 specifically means glutinous rice but is seldom used in modern writing.
Compound of もち (glutinous) + 米 (rice). The もち element is related to 餅 (mochi), the pounded rice cake traditionally made from this rice.