Mochi rice, also known as sticky rice or glutinous rice, is a type of short-grain rice that is safe for those on a gluten-free diet. It is used in various Asian dishes, including the Japanese mochi rice cakes, and is grown in many Asian countries. It has a sweet taste and is used in many candies and cakes.
Mochi rice is a type of short-grain rice from the rice cultivars Oryza sativa or Oryza glutinosa. Rice may alternatively be called pearl rice, sticky rice, glutinous rice, sweet rice or botanical rice. The Japanese refer to this sticky rice as mochi rice – which despite the name of glutinous rice does not contain gluten. Although the Japanese also enjoy less sticky forms of short grain rice, sticky rice is very special and is used to prepare some traditional Japanese dishes.
In particular, mochi rice makes the Japanese dish, mochi – rice cakes that are pounded into a paste and formed into small cakes. Mochi rice cakes are traditionally eaten around the New Year and can come in different variations. Mochi rice cakes filled with red bean paste are called daifuku and if this cake also includes a strawberry it is called ichigo daifuku. Mochi rice can also be wrapped around ice cream or made into balls to add to soups. A popular snack is agemochi, fried deep-fried mochi that can receive various flavors such as shichimi, a mix of chili peppers, orange peel, sesame seeds, poppy seeds, hemp seeds, edible seaweed (nori), and sansho , another type of pepper.
Mochi rice is so sticky, as mentioned above, not because of gluten. It is safe to eat for people on a gluten-free diet. It contains a high amount of a specialized form of glucose called amylopectin. While it is popular in Japan, its growth is quite limited. This type of rice, however, is grown in many Asian countries and is used in many Asian cuisine recipes. Laos produces sticky rice, more than any other type of rice and an estimated 70% of rice crops in Laos are of the sticky type.
In Chinese cuisine, sticky rice can be served as a dessert and is also an essential ingredient in various dim sum recipes. Koreans add sticky rice to samgyetang, a ginseng chicken soup. In Vietnam, sticky rice is often made into sweet confections, and Thai cooks may steam the rice in coconut milk, as in the dish Kao neaw moon.
You can get mochi rice from a few US growers, and many advocate its use in California Rolls. Sticky rice has a sweet taste, which perhaps explains its use in so many candies and cakes. People in the United States suggest that rice is the no doubt choice for super sweet and delicious rice pudding.
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