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Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked.
The preparation begins with washing and soaking white and purple (nga cheik) glutinous rice. In a giant wide wok on a low stove, the glutinous rice is kneaded, crushed and boiled with water and ground nut oil until it becomes a thick blackish grey paste. [2] The wok is lowered from the stove on to a small wooden block to hold it.
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai ( 粳米 ) , is the staple of the Japanese diet and consists of short translucent grains.
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice ...
The grilled sticky rice will form a crispy and nutty outer layer while centre are hot and chewy. [11] The most common and well-known way of eating Lao grilled sticky rice is with egg coating, but Laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek, the traditional Lao fermented fish sauce.
Chapssal-tteok (찹쌀떡; [tɕʰap̚.s͈al.t͈ʌk̚]), also called chaltteok (찰떡, [tɕʰal.t͈ʌk̚]), is a tteok, or Korean rice cake, made of glutinous rice. [1] Chapssal-tteok is traditionally provided as a good luck gift to students before exams. Its sticky texture symbolizes the answers "sticking" in students' minds. [2]