What is sticky rice

Ingredient: sticky rice

Sticky rice
100 g contain:
Calorific value:1481 kj / 349 kcal
Fat:0.5 g
Carbohydrates:80 g
Protein:6 g
Salt:not specified
Cholesterol:not specified
Dietary fiber:not specified
Recipes that refer to this ingredient.

Sticky rice (English Sticky Rice) is a type of rice with a particularly high starch content, which causes the rice grains to stick together during cooking. The raw grains are dull white and opaque. Glutinous rice is gluten-free and suitable for people with celiac disease. In English-language packaging, misunderstandings can be caused by the addition glutinous arise, but that only means sticky.

Glutinous rice originally comes from Thailand, but is now grown and eaten in most East and Southeast Asian countries. Sticky rice is still the staple food in northern Thailand and Laos. The use is extremely versatile and adapted to the respective regional cuisine. Glutinous rice can be eaten cold or warm, sweet or savory. The cooked rice is formed into balls and dipped in sauce, or it is processed into dumplings with savory or sweet fillings, or it is eaten as a porridge dish. Mashed sticky rice is used as the basis for rice cakes, cold sticky rice is fried with various ingredients.

No sticky rice is used for sushi, but a type of short grain rice (Oryza sativa ssp.japonica), which also has good sticking properties, but less pronounced than sticky rice.

Glutinous rice is not boiled, but steamed, preferably in a traditional bamboo basket. The rice is washed thoroughly and left to soak in cold water for at least 2 hours, better 3 or more hours or overnight. For steaming, the bamboo basket with the rice is placed on a saucepan with boiling water and the rice is left to cook in the steam for 20-30 minutes. It can also be prepared in a European pressure cooker, but this requires more sensitivity when it comes to temperature and cooking time.

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