How can I choose the best sticky rice?

The best advice to choose good sticky rice is to know exactly what it is and what it is for. This is important because these varieties are often packed with several other common terms; Some may be inaccurate and misleading. It is a good idea to read packaging in its entirety. If it is wrapped in clear plastic, some familiarity with the grain usually looks, it will also help you choose.

The word sticky is combined from Latin words for "adhesive or binding" plus "hold" and "full". It should not be confused with gluten, protein that is unstable by some people. Rice does not contain gluten. However, since gluten is connected by some people who are aware of health as undesirable, some packages may have decided not to use this own name. If your package is marked as "sticky", you can be sure it's the right product.

All rice is sticky to some extent, but sticky rice is unique. When it is cooked, individual gdéště will stick together with adhesionWith a force more similar to the force of chewing rubber. The Chinese restaurant can list it as a "sticky rice", but this term is rarely used in dry grains. While rice is sold on almost every market in the world, sticky rice is probably only found in Asian food stores.

Although there are several thousand varieties of rice, all are only agricultural trunks of grass oryza sativa . It is unlikely that your package will be identified as oryza sativa var. Glutinosa . It is a generalization, but most long -grain rice was raised after cooking to separate and stay less together. If your package contains thin, long and elongated grains, it would be appropriate to be cautious.

Most sticky rice is not only short -grained, but often shorter and plump than usual. Often appear white with a highly polished surface and sometimesIt calls wax rice. This even applies to brown varieties whose cores are still covered in an exterior called its bran. Other unusual varieties include grains colored black or purple.

both cultivation and sticky rice consumption are usually limited to Asian countries. Among them is the core of the Lao diet, which is called khao niao . In some countries it is a specialized variety of rice, which is mainly used as a dessert component. For example, in Japan, where it is called mochi gome , cooked rice is repeatedly pounded wet mallet until it becomes a smooth loaf, with texture bite of chewing rubber. There, rice is often filled or paired with other sweet ingredients.

One of the most common sticky labels for sticky rice is "sweet rice". It is not a reference to her taste, but rather to its too popular use for sweet dishes and conf.troof. Some countries cook rice in sweet coconut milk while others can steam rice withTuning ingredients in Banana Leaf candy. There is also a type of fluffy, long grain rice closely linked to the Jasmine trunk, which is also called sweet rice. When you choose, they should not be confused.