Southeast Asian native of glutinous rice

Glutinous rice is also called sweet rice since it is used to prepare sweetened dishes because of its gelatinization properties which allow it to be moulded as it cools after cooking.

This rice before cooked has a chalky white, opaque kernel. When cooked this rose loses its shape and is very glutinous and sticky.

Vietnam glutinous rice

Unlike other types of rice, glutinous or sticky rice is not cooked in water, but it is steamed. Before the rice can be steamed, it must be soaked in water for a couple of hours. To steam the rice there is a special hat-shaped bamboo container into which the rice is poured and covered.

Glutinous rice is generally hardier and survives drought, salinity and floods better than its non-glutinous relatives.

Most glutinous rice is consumed close to its place of production. It is eaten by hand: a ball is formed by hand with a thumb-size indentation and then is used to scoop up some sauce or side dish.

The glutinous variety of rice is native to Southeast Asian countries and is very popular in Japan. It has short grains and has high starch content.
Southeast Asian native of glutinous rice