gr rice
Glutinous rice is a good source of carbohydrates and energy, providing B vitamins when not heavily milled; however, it lacks significant protein or fiber compared to whole grains and contains negligible fat.
About
Glutinous rice, also known as sticky rice, sweet rice, or mochi rice, is a short-grain cultivar of Oryza sativa with exceptionally high amylopectin content in its starch composition. This botanical characteristic causes the grains to adhere together when cooked, creating a cohesive, viscous mass rather than individual grains. The rice has an opaque, milky appearance due to its starch composition, and develops a subtle sweetness upon cooking.
Glutinous rice is prevalent throughout East and Southeast Asian cuisines, with major cultivation in Thailand, Laos, Cambodia, and parts of China and Japan. It differs from regular long-grain rice in both texture and cooking behavior; the high amylopectin content (versus amylose in non-glutinous rice) is responsible for its characteristic stickiness and is achieved through the absence or reduction of the waxy gene during kernel development.
Culinary Uses
Glutinous rice serves as a staple carbohydrate in Laotian, Thai, and Cambodian cuisines, where it is typically steamed in bamboo baskets or sticky rice cookers and eaten as an accompaniment to curries and grilled meats. It is also fundamental to Japanese and Korean cooking, particularly in sushi preparation, mochi production, and rice cakes. Beyond savory applications, glutinous rice flour is widely used in Asian desserts and confections, including mochi, dango, and various puddings. The rice's ability to bind together makes it valuable for dishes requiring cohesion, such as glutinous rice balls (tangyuan) and filled rice cakes.