Glutinous rice 1kg ROYAL THAI
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is only a staple food in northeastern Thailand and Laos.
Sticky rice is used throughout Asia. In Chinese cooking, sticky rice is used in both sweet and savory dishes, including desserts, as a stuffing in duck, and in dumplings such as Shumai and Zongzi. While most recipes call for steaming or boiling the sticky rice, it can also be stir-fried or you can cook it like Italian risotto. As noted, normally in Chinese cooking if you cook savory dishes with sticky rice then you will have to use long grain sticky rice and if you cook dessert dish with sticky rice then you will have to use short grain sticky rice. This is because the texture of long grain sticky rice (長糯米) is firmer and less sticky than short grain sticky rice so it tastes better if you cook savory dishes with it.
But if you make desserts, for example, sweet rice cake or stuffed lotus root, then it will taste better if you use short grain sticky rice (圓糯米). In Chinese medicine and cooking, people believe black and purple glutinous rice/sticky rice is very good for your body and can improve your blood circulation.
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