29 Facts About Glutinous rice

However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribution of the Tai ethnic groups, particularly the Lao people along the Mekong River basin originating from Southern China.

Glutinous rice is grown in Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Bhutan, Northeast India, China, Japan, Korea, Taiwan, and the Philippines.

The Glutinous rice has been recorded in the region for at least 1,100 years.

Glutinous rice is distinguished from other types of rice by having no amylose, and high amounts of amylopectin.

Milled glutinous rice is white and fully opaque, whereas the bran can give unmilled glutinous rice a purple or black color.

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Sticky Glutinous rice is used in many recipes throughout Southeast and East Asia, such as in dumplings, as a filling or side in spicy dishes, with beans and fried by itself.

In Cambodian cuisine, glutinous rice is used exclusively for desserts and is an essential ingredient for most sweet dishes, such as ansom chek, kralan, and num ple aiy.

Nuomi fan, is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecued pork, and optionally dried shrimp or scallop.

Cifangao is a popular breakfast food originating in Eastern China consisting of cooked glutinous rice compressed into squares or rectangles, and then deep-fried.

Common examples of rice snacks made with ban from glutinous or sticky rice and non-glutinous rice include Aiban, Caibao, Ziba and Bantiao.

The most common way glutinous rice is prepared in the Philippines is through soaking uncooked glutinous rice in water or coconut milk and then grinding it into a thick paste.

Puto bumbong, steamed rice cakes made with purple glutinous rice, steamed in bamboo tubes.

Glutinous rice is known as beras ketan or simply ketan in Java and most of Indonesia, and pulut in Sumatra.

Glutinous rice is used as either hulled grains or milled into flour.

Glutinous rice is sometimes used in a mix with normal rice in rice dishes such as nasi tumpeng or nasi tim.

Mochi a traditional Glutinous rice cake prepared for the Japanese New Year but eaten year-round.

In Korea, glutinous rice is called chapssal, and its characteristic stickiness is called chalgi.

In Laos, a tiny landlocked nation with a population of approximately 6 million, per-capita sticky Glutinous rice consumption is the highest on earth at 171 kg or 377 pounds per year.

Sticky Glutinous rice is deeply ingrained in the culture, religious tradition and national identity of Laos.

Sticky Glutinous rice is considered the essence of what it means to be Lao.

Sticky Glutinous rice is known as khao niao : khao means Glutinous rice, and niao means sticky.

The large Glutinous rice ball is kept in a small basket made of bamboo or thip khao.

The rice is sticky but dry, rather than wet and gummy like non-glutinous varieties.

Si htamin - glutinous rice cooked in oil with turmeric and served with boiled peas and crushed salted sesame.

Mont lone yei baw - glutinous rice balls filled with jaggery, covered with shredded coconut - a New Year treat.

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Sticky Glutinous rice called bora saul is the core component of indigenous Assamese sweets, snacks, and breakfast.

Soaked Glutinous rice is cooked with no added water inside a special kind of bamboo.

Glutinous rice can be fermented to make Vietnamese alcoholic beverages, such as ruou nep, ruou can and ruou de.

In construction, glutinous rice is a component of sticky rice mortar for use in masonry.