Sticky Rice

Sticky Rice is also called by names such as glutinous rice,sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice. Sticky rice is a type of short-grained rice variety grown in parts of Asia and derives its name from its sticky nature after being cooked. Health Benefits of Sticky Rice: Sticky rice is safe for gluten-free diets since it does not contain dietary gluten. It also has no or very little amounts of amylose and high amounts of amylopectin. Sticy Rice Availability & Varieties: Sticky rice is widely grown in Asian countries like China, Japan, Korea, Philippines, Thailand, Laos, Indonesia and Vietnam. Sticky rice can be used in two forms i.e. milled, in which the bran is removed and unmilled in which the bran is not removed. The Milled sticky rice variety is white in color, while the unmilled rice is purple or black colored. However, both the varieties can be cooked as grains or ground into flour and cooked as a paste. Culinary Usage of Sticky Rice: Sticky rice is widely used in Chinese cuisine in sausage, mushrooms dishes, meat and seafood dishes. It is also used as stuffing and is also used as an ingredient in making sweet dishes in Asian cuisine.