What is sticky rice?

Sticking Rice is a cultivar with a short grain of rice that has been bred as a particularly sticky and extremely low in starch, so the grains do not fall down. This rice is used in a variety of Asian desserts, both in the form of rice flour and in the form of cooked whole grains, and is also served with spicy Asian meals. Many Asian markets and some large foods carry sticky rice, with several varieties often offered in larger facilities. Some botanists classify it as a separate subspecies in the oryza sativa , the genus of rice, indicating sticky rice as o sativa SSP. Glutinosa . This rice passes through a number of aliases, depending on where it is. In Japan, it is sometimes known as botan, mochi, pearl or sushi rice, all links to ways to use it. Thais often refers to this as sweet rice or wax rice.

sticky rice is also sometimes called sticky rice, in reference toadhesive texture that grains acquires during cooking rather than real gluten; Like other types of rice, sticky rice is safe to eat for people who are intolerant gluten. Rice can be sold milled, in which case the outer skin is removed or without a variety. Brown sticky rice tends to be less sticky, although it is still insolent than other cultivars of rice. It is also possible to find a purple sticky rice, a Thai delicacy with a rich walnut taste.

This rice is cooked like other varieties of rice, with approximately two cups of water for each cup of rice. Some chefs add coconut milk while cooking rice to intensify the taste and make a bowl for more treatment, and when used for desserts, a small amount of sugar can also be added. When rice cooks, it releases sticky compounds inside, turns into a sticky mass inside a cooking pot. Rice can be handmade into various shapes, rolled in sushi or served with spicy or sweet dishes where it easily absorbs juices. Some Thais like to eat sticky rice as refreshments and after forming into the balls immersed it in spicy sauces.

This rice can be used instead of other varieties of rice in many meals, but other rices cannot replace sticky rice. When cooking, they will not be so sticky, change the taste and texture of the dishes in which they are included. If you really can't get sticky rice for a bowl, stick to the short -grain variety of rice, remove it very well before cooking and add a little less water than usual to form a chewing texture.