Glutinous Rice Description for a Recipe:
Glutinous rice, also known as sticky rice or sweet rice, is a short-grain variety prized for its chewy, cohesive texture when cooked. Despite its name, it contains no gluten—"glutinous" refers to its glue-like stickiness, derived from its high amylopectin starch content. The grains are plump and opaque when raw, turning glossy and translucent after cooking.
Key Features:
Preparation: Typically soaked for 4–12 hours (or overnight) before steaming, which ensures even texture. It can also be boiled, but steaming is traditional for dishes like Thai mango sticky rice.
Uses: Ideal for both savory and sweet dishes, such as Japanese mochi, Chinese zongzi (sticky rice dumplings), or Filipino bibingka (rice cakes).
Where to Find: Sold in Asian grocery stores or the international aisle, labeled as glutinous, sticky, or sweet rice.
Note: Distinct from sushi rice or jasmine rice; its unique stickiness makes it unsuitable as a direct substitute for regular rice.
Incorporate this rice when aiming for a dense, chewy bite in traditional recipes.
