GLUTINOUS RICE / STICKY RICE

Glutinous rice, also known as sticky rice, is a unique variety of rice primarily grown in Southeast and East Asia, valued for its distinctive sticky texture when cooked. Unlike regular rice, it has a higher amylopectin content and almost no amylose, which gives it its characteristic chewiness and glossy appearance. This rice is a staple in many Asian cuisines, especially in Thailand, Laos, Vietnam, China, and Japan, where it is used in both savory and sweet dishes. It is the key ingredient in popular recipes like mango sticky rice, rice dumplings, mochi, sticky rice cakes, and stuffed bamboo rice. Beyond desserts, it is also used in savory preparations such as dumpling fillings, sticky rice with chicken, and fermented rice delicacies. Glutinous rice is naturally gluten-free, making it suitable for people with gluten sensitivities or celiac disease. It is a good source of energy due to its high carbohydrate content, and when consumed with proteins and vegetables, it can be part of a balanced meal. Traditionally, it is also believed to aid digestion and provide warmth to the body, making it popular in certain cultural remedies. Its sticky quality makes it easy to shape, roll, or wrap, adding versatility in cooking and presentation. Loved for its soft, chewy, and satisfying mouthfeel, glutinous rice continues to be a cultural and culinary treasure in many parts of the world.