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2. Glutinous rice - Wikipedia

   en.wikipedia.org/wiki/Glutinous_rice

   Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.

3. Our Test Kitchen’s Favorite Instant Rice Brands - AOL

   www.aol.com/test-kitchen-favorite-instant-rice...

   Oftentimes quick rice products can come off as sticky or claggy when all you really want is fluffy white rice. For that perfect texture, try Minute White Rice.. This rice got high marks for its ...

4. I Tried 7 Frozen Fried Rice Brands & the Best Is Savory ... - AOL

   www.aol.com/lifestyle/tried-7-frozen-fried-rice...

   PER SERVING (1 cup): 280 cal, 8 g fat (1.5 g saturated fat), 680 mg sodium, 38 g carbs (2 g fiber, 4 g sugar), 14 g protein. This fried rice comes in a family-style portion that includes four, 1 ...

5. Chinese sticky rice - Wikipedia

   en.wikipedia.org/wiki/Chinese_sticky_rice

   Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.

6. Japanese rice - Wikipedia

   en.wikipedia.org/wiki/Japanese_rice

   Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...

7. Why You Should Never Swap Brown Rice For White In A Recipe - AOL

   www.aol.com/why-never-swap-brown-rice-162600981.html

   It’s the milling process that makes rice white," Lundberg says. "When brown rice is milled, only the husk is removed, leaving the nutrient-rich germ and bran intact. That’s why we call brown ...