The English name for sticky rice commonly used in Asian cuisine is "glutinous rice" or "sticky rice". These terms are widely accepted in culinary contexts and food literature. Here's a breakdown of the usage and context:
1. Glutinous Rice
This is the most formal and scientific term, referring to its high amylopectin content (a type of starch) that gives it a sticky texture when cooked. It is used in dishes like Chinese sticky rice (糯米飯 or 油飯) , Thai mango sticky rice , and Japanese mochi .
2. Sticky Rice
A more colloquial term, often used interchangeably with "glutinous rice" in recipes and menus. For example, Thai restaurants may list "sticky rice" (khao niao) as a side dish , and Chinese cuisine references it in dishes like zongzi (sticky rice dumplings) .
3. Regional Variations
In Japanese contexts, glutinous rice is sometimes called "mochi rice" when used to make mochi (a chewy rice cake) .
In traditional Chinese medicine or agricultural contexts, it might be referred to as "polished glutinous rice" .
Note: Despite the term "glutinous," this rice contains no gluten. The name derives from its glue-like consistency when cooked. Both "glutinous rice" and "sticky rice" are correct, with the former being more technical and the latter more descriptive .
