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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 East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Mochi (もち, 餅) [motɕi] ⓘ is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki ...
Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. [1][2][3]
The sticky rice is aromatic due to its freshness.”. Thailand’s nam dok mai (water of the flower) mangoes are the most popular variety for the dish, as they possess a sweet flavor and smooth ...
Zongzi (Chinese : 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese : 肉粽; Pe̍h-ōe-jī : bah-càng), or simply zong (Chinese : 糉; Jyutping : zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Khao niao – steamed glutinous rice. Popularly known as "sticky rice". This type of rice is usually kept in a bamboo basket and is shared among all diners. Different ingredients such as coconut milk and red beans can be added to make the rice into a sweet dessert. Khao piak khao (lit. 'rice wet rice') – rice porridge. Toppings may contain ...
In Cambodia. Mango sticky rice is a very popular dessert in Cambodia eaten during mango season. It is prepared by soaking sticky rice in room temperature water for at least one hour, then washing, draining and steaming the rice for 20 minutes. Once the rice has almost cooked, a mixture of coconut milk, sugar and salt is gradually mixed into the ...
Kralan sold on the roadside in Cambodia. In Cambodia, sticky rice in bamboo is called kralan (ក្រឡាន). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2]