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

Quick cooking rice

Pregelatinized and packaged rice without excess drying has been developed in Japan. This type of rice is popular because of their short cooking time, instant and quick-cooking rice are partially or fully cooked before they are packaged.

This form of rice is widely available and only takes a few minutes to prepare by rehydrating and heating; it is widely used for its conveniences.  Consumers only have to add the tasty cooking soup or water and cook for about 15 minutes. Cooking time of both brown and white rice is shortened by heating the dry grains in a current of air at elevated temperatures.

The kernels are so modified by fissuring of the surface layers, by dextrinization, and in the case of brown rice, by loosening of the bran layers, that the cooking time in the home is reduced to about one-third that of raw rice.

Compare with instant rice; quick cooking rice is improved in terms of taste and texture. After cooking, the product should match the characteristics favor, taste and texture of conventionally cooked rice.

The product should be packaged properly in plastic film bags of special design against moisture changes during storage.
Quick cooking rice