I did a little research, and yes glutinous rice has zero amylose content. This is due to a mutation in the gene that would normally produce amylose and thus rendering amylose production to nil.


source: http://ricecongress.com/previous/extPdfs/OP10-4108-Jimenez-edited.pdf
"It has been shown that waxy rice cultivars contain a lethal mutation in the waxy gene responsible for the synthesis of long chains of amylose, resulting in a null waxy allele. Hence, no amylose is expected in waxy rice." [Glutinous rice is sometimes referred to as 'waxy rice' due to its colour]
..
"Koshihikari and Jasmine rice, both highly priced for their unique sensory properties, have the same low amylose content (about 17%).."
.."Amylopectin, which makes up a larger portion of rice starch, is also known to form a colored complex with iodine. The amylopectin-iodine complex may contribute to absorbance readings at certain wavelengths and therefore can be a major source of error when it is not accounted for in the calibration equation. Although the amylose-iodine complex forms an intense blue and stable color that has maximum absorptivity at around 620 nm, the amylopectin-iodine complex is reddish brown in color, has lower absorptivity at higher wavelengths, may fade with time, and is reported to be unstable at higher pH."


what I can eat on the diet (click here) -- my blog -- contact me (PM is broken)
"Some men, in truth, live that they may eat, as the irrational creatures, 'whose life is their belly, and nothing else.' But the Instructor enjoins us to eat that we may live." -- Clement of Alexandria (about 200 AD)