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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.
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 ...
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]
' grilled sticky rice dipped in egg '), also known as Lao sticky rice pancakes with egg coating, is a traditional Lao food from Laos and the ethnic Lao of Isan or northeastern Thailand. [1] Glutinous rice is the staple of the Lao people in Laos and in Thailand. In fact, the Lao consume more sticky rice than any other group of people in the ...
Bora saul is a variety of glutinous rice found in Assam, India. It has an important role in festivals of Assam. It has an important role in festivals of Assam. [ 1 ] [ 2 ] During traditional occasions like Bihu , this variety of rice is eaten with served with doi ( curd ), gur ( jaggery ) and cream.
' oiled rice '; also spelt si htamin) is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish. [1] The dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice. [2]
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.
Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.