Glutinous rice

Glutinous rice is a type of rice, the rice grains during cooking completely glued in by the high amylopectin content in the starch of the grain ( at the same time the substantial absence of amylose) with each other - even more than in the short-grain rice ( " rice pudding ", Japonica ). Uncooked sticky rice is easily recognized by the matt - white and especially completely opaque grains.

In Thai cooking sticky rice is usually used for sweet dishes, north and north- east ( Isan ) of Thailand and in Laos sticky rice is the staple food supplement with fragrance of broken rice.

In China, people like to eat zongzi (Chinese粽子), dumplings made ​​of glutinous rice (糯米, nuòmǐ ), wrapped in bamboo or reed leaves, with various fillings such as dates, sweet bean paste, ham, shrimp, peanuts and egg yolk. A traditional snack from Beijing are Aiwowo that are eaten cold. The Japanese Mochi - there integral part of the New Year - are sweet glutinous rice balls made that are seasoned eg Kinako.

In Korea, glutinous rice is used for a hearty Breigerichten, for example with seaweed and sesame seeds, with abalone or with chicken. On the other hand, many different types of rice cakes of pounded sticky rice produced, filled with sesame or refried beans, or topped with pine nuts, chestnuts and pumpkin.

Allow the sticky rice swell for at least 3-4 hours in cold water before being cooked him. You take about 50 % more water than rice and simmer it for about 20 minutes. This results in a rather mushy final product.

If this type of rice is not processed into cakes or balls, but are served as a side dish normal, one may not cook it, but it is attenuated by the cold springs 15-20 minutes in a bamboo screen; just as the grains are largely preserved.