Glutinous (sticky) rice used for making mochi, sticky rice dishes, and certain Asian foods; has a different texture and cooking method from regular rice.
お正月にはもち米で餅をつく。
We make mochi from glutinous rice for the New Year.
おこわを作るときは、もち米を水に浸してから炊くとよい。
When making okowa (steamed sticky rice), it's good to soak the glutinous rice before cooking.
中華のちまきには糯米（もち米）が使われることが多い。
Glutinous rice is often used in Chinese zongzi (sticky rice dumplings).
もち米は普通の白米より水の量を少し多めに炊く。
Glutinous rice is cooked with slightly more water than regular white rice.