What makes rice from a Chinese restaurant sticky?

I am going to tell you the truth, with intresting facts, hare are some amazing and unbelievable facts. 

It is actually quite simple: the rice used in Chinese restaurants is not the same variety as that used in places like India and Pakistan.

The rice used in Chinese restaurants is rice from places such as East and South East Asia, which are all more viscous

Thai fragrant rice, for example, is a long-grain rice native to Thailand and is a type of indica rice. It is known worldwide for its sticky flavour and distinctive dewdrop aroma. It is one of the world's largest rice varieties for export after Indian rice.

Most Chinese rice is short and coarse with high viscosity.Indian aromatic rice is a type of indica rice with a long, slender and transparent appearance. When cooked, Indian aromatic rice is two to three times longer than raw rice and is drier, looser and less sticky. Indian aromatic rice is therefore suitable for use in fried rice or rice salads.

Basmati (Basmati, Basmati Aromatic Rice, Indian Aromatic Rice) is a well-known aromatic rice variety that is more expensive than Thai Aromatic Rice and has a long history of cultivation. The rice has long, thin, transparent grains with a strong, nut-like aroma; it is low in viscosity, dry and hard, easy to digest, and when cooked, the grains grow 2-3 times.

When northern Indians serve local fragrant rice, it is not only cooked or fried until it is dry and hard, but also boiled with a large amount of spices such as cinnamon, saffron and mint.

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