糯米

糯米 (nuò mǐ) refers to glutinous rice, a type of rice that is sticky and commonly used in Chinese cuisine. Unlike regular rice, it has a higher starch content, making it ideal for dishes like zongzi (sticky rice dumplings) and rice cakes.

The character 糯 (nuò) means 'glutinous' or 'sticky,' while 米 (mǐ) means 'rice.' Together, they form the term for this specific type of rice, which is distinct from regular white rice.

糯米 is widely used in both savory and sweet dishes in Chinese culture. It is often steamed, boiled, or pounded into a paste. Understanding its use can help learners appreciate traditional Chinese foods and cooking methods.