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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 Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
The varieties of rice are typically classified as long-, medium-, and short-grained. [1] The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre ...
Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
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Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1] [2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most ...
Thai Jasmine rice is aromatic, and unusually for a long-grain rice has some stickiness, with a soft texture. Indian Basmati rice is very long-grained and aromatic. Italian Arborio rice, used for risotto, is of medium length, oval, and quite sticky. Japanese sushi rice is a sticky short-grain variety. [51]
From left: brown rice, half-milled rice, white rice A Japanese rice field in Nara. 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.
Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut), [27] whether brown or white, is best for mochi-making, as long-grain varieties will not expand correctly. Water is essential in the early stages of preparation.
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