Glutinous rice
Glutinous Rice
Glutinous rice (pronunciation: /ˈɡlo͞otnəs rīs/), also known as sticky rice, sweet rice or waxy rice is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of rice that become sticky to some degree when cooked.
Etymology
The term "glutinous rice" comes from the Latin word "glutinosus", which means sticky or gluey. The term was used to describe the rice's texture, not its gluten content, as glutinous rice is gluten-free.
Varieties
There are several varieties of glutinous rice, including:
- Black glutinous rice: A type of glutinous rice that is usually black or purple in color. It is often used in Asian desserts.
- White glutinous rice: This is the most common type of glutinous rice and is often used in savory dishes.
Uses
Glutinous rice is used in a variety of dishes, including mochi, sticky rice with mango, and zongzi. It is also used to make rice wine, such as sake and lao-lao.
Health Benefits
Glutinous rice is a good source of carbohydrates, which provide energy for the body. It also contains some protein, vitamin B1, and minerals.
See Also
External links
- Medical encyclopedia article on Glutinous rice
- Wikipedia's article - Glutinous rice
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