Glutinous rice is a sticky and dense rice cultivar grown in Thailand, Laos, and China. It is gluten-free and used in many Asian dishes, including desserts and sushi. Glutinous rice has a long history and comes in several styles, including hulled, unpeeled, and black. When cooking, it is best to use less water and steam or cook in coconut milk or broth for a richer flavor.
Glutinous rice is a rice cultivar that has been bred to be particularly sticky and dense. It is grown in Thailand, Laos and China and is used in the cuisine of many Asian nations. Although the name implies that the rice contains gluten, it is actually gluten-free, with “glutinous” being used in the sense of “sticky” in this case. Many Asian markets carry this type of rice, and some larger stores do too, especially in areas with large Asian populations. It is also a popular dish in many Asian restaurants, either as a standalone food or as an element in a meal.
The history of glutinous rice dates back to at least 900 AD, and possibly earlier. Farmers have deliberately bred rice for its sticky qualities, and in Laos in particular it has become extremely popular. Changes in rice cultivation technique and fashion led to a brief decline in glutinous rice cultivation, but there was a resurgence in popularity in the twentieth century.
There are several styles of this rice available. All are generally short or medium grain. Hulled glutinous rice is white and can be polished to remove the germ or left smooth. Unpeeled glutinous rice can range in color from rusty brown to deep purple-black. Black glutinous rice is very popular in Indonesia. Companies may label the rice as “botanical rice”, “sticky rice”, “mochi rice” or “waxy rice”, depending on the region.
Many Asian desserts use glutinous rice as a base. Often, the rice is sweetened slightly during the cooking process, in which case it may be served as “sweet rice.” It can also be used to make sushi, savory rice balls, pressed rice cakes and mochi. Some consumers eat this rice just like regular rice, as an accompaniment to a meal, while others prefer to eat it in smaller portions, as it can become very rich.
When cooking glutinous rice, it helps to use a little less water than you might normally use, as the rice can start to fall apart if it gets too wet. Many cooks prefer to steam rice, wrapping it in cheesecloth and keeping it above the water level, for this very reason. The rice can also be cooked in coconut milk or broth for a richer, more unusual flavor. Unlike many other rice varieties, glutinous rice also benefits from being stirred once or twice during cooking, although this isn’t strictly necessary.
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