What is sticky rice?

Glusinous rice is a cultivar of rice, which was bred as a particularly sticky and dense. It is grown in Thailand, Laos and China and is used in the kitchen of many Asian nations. Although the name means that rice contains gluten, it is in fact gluten -free, with "sticky" in this case "sticky" in the sense of "sticky". Many Asian markets store this type of rice and some larger shops also make, especially in areas with a large Asian population. It is also a popular meal in many Asian restaurants, as a separate meal or as an element in food. Farmers deliberately kept rice for its sticky properties, and especially in Laos became extremely popular. Changes in the technique of growing rice and fashion led to a decrease in the cultivation of sticky rice briefly, but in the twentieth century popularity was revived.

Several stk available are yles of this rice. All are generally short to medium grain. Hulled sticky rice is white and can be polished to remove the germ or left wild. Constant stickyRice can move in color from rusty brown to dark purple black. Black sticky rice is very popular in Indonesia. Companies can mark rice as "botan of rice", "sticky rice", "mochi rice" or "wax rice", depending on the region.

Many Asian desserts use sticky rice as a base. During the cooking process, rice is often slightly sweetened, in which case it can be served as "sweet rice". It can also be used to produce sushi, spicy rice balls, pressed rice cakes and mochi. Some consumers eat this rice as well as regular rice, as an accompaniment to eat, while others prefer to eat in smaller portions, because it can be very rich.

When cooking sticky rice helps use slightly less water than it can normally use, as rice may begin to disintegrate if it is too damp. Many cooks prefer steam of rice, wrapped in curd andMaintaining over the water level, for this reason. Rice can also be cooked in coconut milk or supplies for richer and unusual taste. Unlike many other varieties of rice, sticky rice also benefits from mixing once or twice when cooking, even if it is not strictly necessary.