Glutinous rice

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Name Variations

• sticky rice
• sushi rice
• sweet rice
• Chinese sweet rice
• waxy rice
• botan rice
• mochi rice
• Japanese rice
• pearl rice

Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice which is also called Oryza sativa. It has been cultivated in this area for four thousands years. Glutinous rice does not contain dietary gluten which means that does not contain glutenin and gliadin. The term glutinous rice refers to rice having no, or negligible amounts of amylose, and high amounts of amylopectin, the two components of starch. Amylopectin is responsible for the sticky quality of glutinous rice. Glutinous rice is usually served in a small basket made out of bamboo and it is served with the fingers of right hand. In Japan, glutinous rice is known as mochigome and It is used to make mochi, a traditional rice cake typically eaten during the Japanese New Year. Glutinous rice is also often ground to make glutinous rice flour. This flour is then made into niangao and sweet filled dumplings tangyuan, both of which are commonly eaten at Chinese new year. It also sometimes used as a thickener and for baking.

About Glutinous rice

Wikipedia Article About Glutinous rice on Wikipedia

Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (Oryza sativa L.). It has been cultivated in this area for 4,000 years. An estimated 85% of Lao rice production is of this type. Despite the misleading name, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and thus in theory should be safe for gluten-free diets. The word glutinous, meaning glue-like or sticky, comes from the Latin glūtinōsus. The term glutinous rice refers to rice having no (or negligible amounts of) amylose, and high amounts of amylopectin, the two components of starch. Amylopectin is responsible for the sticky quality of glutinous rice.

In Thai, Lao and Isan, sticky rice is kao neaw (Thai ข้าวเหนียว) : "kao" means rice, and "neaw" means sticky.

In Chinese, sticky rice is 糯米.

The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous types and Lao farmers rejected them in favour of their traditional sticky varieties. Gradually though, improved higher-yield strains of sticky rice became available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley was of the newer strains.

Glutinous rice Nutrition

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