Glutinous

Glutinous is a term used to describe food that is sticky, thick, and adhesive. It is often used to describe certain types of rice, particularly those used in Asian cuisine. Despite the name, glutinous rice does not contain gluten.

Overview[edit | edit source]

Glutinous 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 Japanese rice and Thai rice which also become sticky to one degree or another when cooked.

Cultivation and Use[edit | edit source]

Glutinous rice is grown in Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Northeast India, China, Japan, Korea, Taiwan, and the Philippines. The rice is soaked in water, then cooked by steaming or boiling. In contrast to non-glutinous rice, long-grain glutinous rice is not eaten as an everyday rice dish but is used for making rice cakes, rice pudding, and other sweet and savory dishes.

Varieties[edit | edit source]

There are several varieties of glutinous rice. These include black glutinous rice, which is usually used in desserts, and white glutinous rice, which is often used in both sweet and savory dishes. There is also a red variety of glutinous rice.

Health Benefits[edit | edit source]

Glutinous rice is a good source of vitamin B1, vitamin B2, and niacin. It also contains iron, protein, and carbohydrates. However, it is high in calories and carbohydrates, so it should be eaten in moderation.

See Also[edit | edit source]

Glutinous Resources
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