Thai rice is a big thing all over the world, here is a list of the bradns, from rice 2004 site
Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.
Glutinous rice is a type of rice grown in China, Japan, Korea, Philippines, Thailand, Laos, Indonesia and Vietnam. An estimated 85% of Lao rice production is of this type.[3] Records of this rice go back at least 1,100 years, in this region. The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of glutinous rice have become available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains. In China, glutinous rice has been grown for at least 2,000 years.[4] According to legend, it was used to make the mortar in the construction of the Great Wall of China, and chemical tests have confirmed that this is true for the city walls of Xian.[5] It is used in recipes throughout Southeast and East Asia.
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