Glutinous rice, a staple in Asian cuisine, can be described in English through the following aspects based on search results:
1. Basic Definition
Glutinous rice (also called sticky rice or mochi rice) is a type of rice with short, rounded grains that become sticky when cooked due to its high amylopectin content. Unlike regular rice, it has a chewy texture and is often used in sweet or savory dishes.
2. Key Characteristics
Culinary Use: Central to dishes like Thai meals, Chinese zongzi (sticky rice dumplings), Japanese mochi, and Taiwanese savory rice cakes.
Texture: Described as "more sticky than conventional rice" when cooked, making it ideal for molded or shaped foods.
Variants: Includes polished glutinous rice (refined version) and regional varieties like Thai sticky rice.
3. Cultural and Regional Context
In Chinese cuisine, it is called nuòmǐ (糯米) and used in festivals (e.g., Lunar New Year tangyuan or Lantern Festival yuanxiao).
In Japan, it is the base for mochi (soft rice cakes), often served in soups or desserts.
Southeast Asian dishes like Thai mango sticky rice and Vietnamese banh chung rely on this rice.
4. Synonyms and Related Terms
Common English terms: sticky rice, sweet rice, mochi rice.
Technical terms: Oryza sativa var. glutinosa (botanical name).
Processed forms: glutinous rice flour (used for dumplings) and glutinous rice wine (fermented beverage).
5. Example Sentences
"Glutinous rice is at the heart of a Thai meal."
"Tangyuan, made from glutinous rice flour, symbolizes family reunion in Chinese traditions."
"Mochi, a Japanese dessert, uses pounded glutinous rice for its elastic texture."
For more detailed culinary applications or regional variations, refer to sources like Cambridge Dictionary or cultural food guides.
