Chinese scholars who prefer to use the Chinese terms, xianmi for Indica rice and jingmi for Japonica. Sticky rice, most commonly white but alternatively black in colour, is widely regarded as less digestible and mostly eaten not as a staple but in sweet dishes and dim sum, except in Yunnan, where it’s a staple of the Dai ethnic group (though it contains no gluten, it is also known as ‘glutinous rice’).
