Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ...

Glutinous rice is a type of rice grown and consumed by Lao of Laos and Northeast Thailand, and by the Chinese. An estimated 85% of Lao rice production is of this type.^[1] Records of this rice go back at least to 1,100 years ago in this region. The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous types and Lao farmers rejected them in favour of their traditional sticky varieties. Gradually though, improved higher-yield strains of glutinous rice became available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley was of the newer strains. In China, according to legend, it has been known for at least 2,000 years,^[2] and was used as mortar for bricks in the Great Wall of China, as confirmed by chemical tests.^[3] Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... Isan is the northeastern region of Thailand Pak Isan (also written as Isaan, Issan, or Esarn; Thai/Isan &#3629;&#3637;&#3626;&#3634;&#3609;) is the northeast region of Thailand. ... The Green Revolution is a term used to describe the transformation of agriculture in many developing nations that led to significant increases in agricultural production between the 1940s and 1960s. ... 1999 (MCMXCIX) was a common year starting on Friday, and was designated the International Year of Older Persons by the United Nations. ... Map of the Mekong River watershed. ... A section of the Great Wall near Beijing during winter The course of the Great Wall is shown in this map dated from 1805 The Great Wall (Traditional Chinese: ; Simplified Chinese: ; pinyin: , literally long city wall) is a series of stone and earthen fortifications in China, built between 5th century...

Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and thus should be safe for gluten-free diets. What distinguishes it from other types of rice is having no (or negligible amounts of) amylose, and high amounts of amylopectin, the two components of starch. Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.^[4][2] Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ... Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links. ... Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. ... A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, and triticale. ... Amylose (CAS# 9005-82-7) is a linear polymer of glucose linked with mainly α(1→4) bonds. ... Amylopectin is a highly branched polymer of glucose found in plants. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is soluble in water; it is used by plants as a way to store excess glucose. ...

Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). The former is white and the latter is black or purple.^{[citation needed]} Either can be cooked as grains or ground into flour and cooked as a paste. wheat bran Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. ...

A packet of glutinous rice in a traditional Isan banana-leaf wrapper

sticky rice in traditional banana-leaf wrapper; picture taken by User: Markalexander100 summer 2004; File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... sticky rice in traditional banana-leaf wrapper; picture taken by User: Markalexander100 summer 2004; File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...

Foods made from glutinous rice

Chinese traditions

In Chinese, glutinous rice is known as nuòmǐ (糯米).

The Chinese dish, "naw mai faan" (the Cantonese pronunciation of 糯米飯 Hanyu pinyin: nuòmǐ fàn), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped BBQ pork and (optional) dried shrimp or scallop (recipe varies depending on the cook's preference). This article is on all of the Yue dialects. ... Pinyin (&#25340;&#38899;, P&#299;ny&#299;n) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to Hàny&#468; P&#299;ny&#299;n (&#27721;&#35821;&#25340;&#38899;, literal meaning: Han language pinyin), which is a system of...

Zongzi (pronounced "jewng" or "choung" in Cantonese) is a Chinese dumpling consisting of glutinous rice and sweet or savoury fillings wrapped in leaves which is then boiled or steamed, commonly eaten during the Dragon Boat Festival. lo mai gai is a parcel of glutinous rice and chicken wrapped in lotus leaves and steamed. It is served as a dim sum dish in Hong Kong, Singapore and Malaysia. Ba bao fan (八宝饭) or "eight treasures rice" is a dessert made from glutinous rice steamed and mixed with lard, sugar, and eight kinds of fruits or nuts. The zongzi, or rice dumpling, is a traditional Chinese food. ... Dragon Boat Festival is also called Duan Wu or Tuen Ng Festival (端午节/端午節), which is a festival on the fifth day of the fifth month of the Chinese calendar. ... Lo mai gai (literally glutinous rice chicken), also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. ... Dim sum (Chinese: &#40670;&#24515;; Cantonese IPA: d&#618;m2s&#592;m1; Pinyin: di&#462;nx&#299;n; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...

Glutinous rice is also often ground to make glutinous rice flour. This flour is then made into niangao and sweet filled dumplings tangyuan, both of which are commonly eaten at Chinese new year. It also sometimes used as a thickener and for baking. Niangao (Chinese: &#31896;&#31957; or &#24180;&#31957;; pinyin: ), or Chinese new years cake, is a traditional Chinese snack, associated especially with Chinese new year. ... Tangyuan (Simplified: 汤圆; Traditional: 湯圓; Hanyu Pinyin: ), is a Chinese food made from glutinous rice flour. ... Chinese New Year (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), or Spring Festival or the Lunar New Year (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), is the most important of the traditional Chinese holidays. ...

Japanese traditions

In Japan, glutinous rice is known as mochigome (Japanese: もち米). It is used to make mochi, a traditional rice cake typically eaten during the Japanese New Year. See also Japanese rice. Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ()) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... The kadomatsu is a traditional decoration for the new year holiday. ... Japanese rice is a variety called Japonica which is characterized by stickiness. ...

Korean traditions

In Korea, glutinous rice is called chapssal (Hangul: 찹쌀), and its characteristic stickiness is called chalgi (Hangul: 찰기). Cooked rice made of glutinous rice is called chalbap (Hangul: 찰밥) and rice cakes similar to Japanese mochi are called chalddeok or chapssalddeok (Hangul: 찰떡, 찹쌀떡). Chalbap is used as stuffing in samgyetang. Korea(Korean: 한국 or ì¡°ì„ , see below) is a geographic area, civilization, and former state situated on the Korean Peninsula in East Asia. ... Jamo redirects here. ... This article needs to be wikified. ...

Laotian and Thai traditions

A Lao rice basket

Glutinous rice is the main rice eaten in Laos, Northern Thailand, and the northeast Thai Isan region. In Lao, Thai and Isan, glutinous riceis kao neaw (Thai ข้าวเหนียว Northern Thai ข้าวนึ่ง) : "kao" means rice, and "neaw" means sticky. It is cooked by soaking for several hours and then steaming in a bamboo pot(Thai หวด). After that kept in a small basket made out of bamboo (Thai กระติบ). This results in rice that is sticky but dry, rather than wet and gummy like non-glutinous varieties. The fingers of the right hand are used to eat it by wadding the rice. Two of the most popular dishes are gai yaang and tam mak hung (Thai Isan ตำหมากหุ่ง, better known in the West by the standard Thai name som dtam). Gai yaang is grilled chicken, while tam mak hung is a spicy papaya salad, which does not actually contain glutinous rice, but is accompanied by glutinous rice. The northern Thais consume glutinous rice as part of their main diet, as do the Laotians. Some of the older Thais prefer glutinous rice to other rice varieties. Lao people also use toasted glutinous rice (kao kua) to add a nut like flavor to many dishes. ImageMetadata File history File links Download high resolution version (1214x922, 740 KB) Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... ImageMetadata File history File links Download high resolution version (1214x922, 740 KB) Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... For other articles with similar names, see Isan (disambiguation). ... Isan (also Isaan or Esarn) is the language of the Isan region of Thailand. ... Diversity Around 91 genera and 1,000 species Subtribes Arthrostylidiinae Arundinariinae Bambusinae Chusqueinae Guaduinae Melocanninae Nastinae Racemobambodinae Shibataeinae See the full Taxonomy of the Bambuseae. ... Diversity Around 91 genera and 1,000 species Subtribes Arthrostylidiinae Arundinariinae Bambusinae Chusqueinae Guaduinae Melocanninae Nastinae Racemobambodinae Shibataeinae See the full Taxonomy of the Bambuseae. ... Gai yang or kai yang (Thai: ไก่ย่าง) is a type of grilled or barbecued chicken originating in the Isan region of Thailand. ... A dish of som tam, made with papaya, beans, chili and lime Som tam (Thai/Isan ส้มตำ) is a spicy papaya salad originating in Laos and the Isan region of Thailand. ... This article or section does not adequately cite its references or sources. ... A dish of som tam, made with papaya, beans, chili and lime Som tam (Thai/Isan ส้มตำ) is a spicy papaya salad originating in Laos and the Isan region of Thailand. ...

Kao neaw is also eaten with desserts. Kao neaw moon is Kao neaw steamed with coconut milk that can be served with ripened mango or durian. And kao neaw kluay is banana and kao neaw steamed together, usually with coconut milk. A selection of desserts Dessert is not a meal that can be withstanding by itself. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Bold textItalic text Binomial name Cocos nucifera L. For other uses, see Coconut (disambiguation). ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... This article is about the fruit. ... This article or section does not cite its references or sources. ...

Vietnamese traditions

Glutinous rice, known as xôi (cooked) or gao nep (uncooked) in Vietnamese, is most typically eaten during each full moon as offerings. It is also common during Tết, the Vietnamese New Year. It is often colored with food dye or cooked with mung beans. Vietnamese also prepare glutinous rice cake (Banh Chung) and brew red glutinous rice, resulting in an alcoholic beverage called "ruou nep than". Composite image of the Moon as taken by the Galileo spacecraft on 7 December 1992. ... Tết display in Ho Chi Minh City Tết Nguyên Đán  , more commonly known by its shortened name Tết, is the most important and popular holiday and festival in Vietnam. ... Bánh ChÆ°ng is a Vietnamese food consisting of sticky rice wrapped in dzong leaves and stuffed with mung beans, fatty pork and black pepper. ...

Thai traditions

In addition to its position as a staple of Isaan foods, glutinous rice is used as the basis for the brewing of sato (Thai:สาโท), an alcoholic beverage also known as "Thai rice wine". Isan is the northeastern region of Thailand Pak Isan (also written as Isaan, Issan, or Esarn; Thai/Isan &#3629;&#3637;&#3626;&#3634;&#3609;) is the northeast region of Thailand. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... Sato (Thai:สาโท), a traditional alcoholic beverage has been made for centuries by the local farmers of the Isaan (northeastern) region of Thailand [1]. Sato is commonly refered to as Thai Rice Wine. Owing to the spread of the Isaan population throughout Thailand, Sato (like many forms of Northeast cuisine) has... This article does not cite its references or sources. ...

Filipino traditions

In the Philippines, glutinous rice is known as 'malagkit', glutinous rice flour is known as 'galapong'. The rice grains are treated with a solution of lye and then dried, then the grains are poured into a banana leaf cone or cocount leaf wrapper and steamed. It may be mixed with sugar, coconut milk, or other grains such as millet. Glutinous rice cooked in coconut leaf or banana leaves wrappers are steamed to produce "suman," of which there are many varieties depending on the region. Some of the common toppings are "bukayo", grated mature coconut cooked in sugar, coconut jam, and freshly grated coconut. Some regions eat suman as a snack with ripe mangoes or bananas. This article or section does not cite its references or sources. ...

A general term for sweet rice cake, "bibingka" mainly consists of glutinous rice cooked with coconut milk. Another traditional Filipino snack very similar to Japanese mochi is called "palitao."

Another popular use of glutinous rice is a poridge-like dish with cocoa powder called champorado. Sugar and milk is usually added as condiments. Champorado is a sweet staple in Filipino cuisine. ...

Burmese traditions

Kao hnyin baung glutinous rice with beans, salt, and sesame seeds

Glutinous rice, called kao hnyin, is very popular in Myanmar (formerly Burma). Kao hnyin baung is a breakfast dish with boiled peas (pèbyouk) or with a variety of fritters such as urad dal (baya gyaw) served on a banana leaf. It may actually be cooked wrapped in a banana leaf often with peas and served with a sprinkle of salted toasted sesame and often grated coconut. The purple variety known as nga cheik is equally popular cooked as ngacheik paung. They may both be cooked and pounded into cakes with sesame called hkaw bouk, another favourite version in the north among the Shan and the Kachin and served grilled or fried. Htamanè pwè (festival) takes place on the full moon of Dabodwè (February) when htamanè is cooked in a huge wok, requiring two men each with a wooden spoon the size of an oar and a third man co-ordinating the action of folding and stirring the contents which include kao hnyin, ngacheik, coconut shavings, peanuts, sesame and ginger in peanut oil. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... This article does not cite its references or sources. ... The word fritter comes from the Latin frictura (fried) by way of Old French and Middle English. ... Urad dal are lentil-like beans which have black skins covering creamy white interiors. ... The Shan are an ethnic group of Southeast Asia. ... The Jingpo or Kachin people (Chinese: 景颇族 Jǐngpōzú; own names: Jingpo, Tsaiva, Lechi) are an ethnic group who largely inhabit northern Myanmar (Kachin State). ...

Si damin is glutinous rice cooked with turmeric and onions in peanut oil and served with toasted sesame and crisp fried onions,a popular breakfast like kao hnyin baung and ngacheik paung. Paung din is another ready-to-eat portable form cooked in a segment of bamboo, and when the bamboo is peeled off it retains a thin skin around giving off at the same time a distinctive aroma.

Mont let kauk is made from glutinous riceflour, doughnut-shaped and fried like baya gyaw but eaten with a dip of jaggery or palm sugar syrup. Mont lone yei baw are glutinous rice balls with jaggery inside thrown into boiling water in a huge wok and ready to serve as soon as they resurface - a time-honoured tradition during Thingyan, the Burmese New Year festival. Htoe mont, glutinous ricecake with raisins, cashews and coconut shavings, is a traditional dessert for special occasions and very much appreciated as a present from Mandalay; as is la mont (lit. mooncake) - filled with either sugar or sweet bean paste. Another favourite sold by street hawkers like kao hnyin baung and mont let kauk is nga pyaw douk, banana in glutinous ricewrapped in banana leaf and steamed and served with grated coconut. Preparation of Jaggery Jaggery is the traditional unrefined sugar of India. ... Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. ... Thingyan (Burmese: ) is the Burmese New Year Festival and usually falls around mid-April. ... Traditional baked mooncake The mooncake (Simplified Chinese: 月饼; Traditional Chinese: 月餅; pinyin: ) is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. ...

Ngacheik paung with pèbyouk (boiled peas) and salted toasted sesame Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 658 KB, MIME type: image/jpeg) Ngacheik paung - the purple variety of glutinous rice with pè byouk (boiled peas} and lightly salted toasted sesame I, the creator of this...

Hkaw bouk - dried cakes of ngacheik glutinous rice with Bombay duck, both fried Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1. ... Binomial name Harpadon nehereus (Hamilton, 1822) The Bombay duck or bummalo (Harpadon nehereus, Bengali: bamaloh, Gujarati: bumla, Marathi: bombil) is, despite its name, a lizardfish. ...

Htamanè - glutinous rice with coconut, peanuts, sesame and ginger Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 1,005 KB, MIME type: image/jpeg) Htamanè - glutinous rice with coconut, peanuts, sesame and ginger I, the creator of this work, hereby grant the permission to copy, distribute...

Paung din (ngacheik) with to hpu (Burmese tofu), mashed potato and baya gyaw fritters Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 550 KB, MIME type: image/jpeg) Paung din (glutinous rice cooked in a bamboo segment - the purple variety nga cheik shown here) with topu gyaw (chickpea tofu), baya gyaw... To hpu (Burmese tofu), in two forms: fresh and fritters Burmese tofu (Burmese: ; IPA: or ) is a food of Shan origin and is different from Chinese tofu which is made from soybeans. ...

Malaysian Traditions

In Malaysia, glutinous rice is known as pulut, and it is usually mixed with santan, meaning coconut milk in Malay, along with a bit of salt to add some taste. It is widely used during the Raya festive seasons as traditional food, such as

• Palas - cooked pulut wrapped in triangular shaped crafts made from local leaves and left to be boiled for 3 - 4 hours to result nice shaped compression and to bring out the aroma or taste from the wrapped leaves
• Lemang - wrapped in banana leaves and inside a bamboo, and left to be barbequed/grilled on an open fire, to make the taste and texture tender and unique
• Ketupat - square shaped crafts made from the same local leaves as palas, but it is usually filled with regular rice grains instead of pulut, but it depends on the maker.

Pulut will also be used in certain famous kuih, traditional local desserts. Lemang is a traditional Malay food cooked in bamboo stick which can be found especially during Hari Raya Aidilfitri and Hari Raya Haji. ... Ketupat is a type of dumpling from Malaysia and Indonesia made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. ... Palas may refer to: Palas carpet is a form of Middle Eastern carpet. ...

Beverage made from Glutinous rice

• Choujiu

Main article: Chinese wine Choujiu (chinese:稠酒) is a type of Chinese fermented alcoholic beverage brewed directly from glutinous rice. ...

See also

• Cuisine of Laos
• Cuisine of China
  • Hakka cuisine
• Cuisine of Japan
• Cuisine of Korea
• Cuisine of Malaysia
• Cuisine of Myanmar
• Cuisine of the Philippines
• Cuisine of Thailand

A Lao meal. ... China has one of the richest culinary heritages on Earth. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... There are many views of what is fundamental to Japanese cuisine. ... Korean cuisine is the traditional food of Korea. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... The cuisine of Burma (renamed Myanmar by the current military regime) has been influenced by the respective cuisines of China, India and Thailand. ... Philippine cuisine has evolved over several centuries, influenced by Malay, Mexican, Spanish, Chinese, Indian and American cooking. ... Thai seafood curry Tom yam gung Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). ...

External links

• Kao hnyin baung - photo of Burmese glutinous rice in banana leaf parcels Alfred Molon
• Lao Sticky Rice Recipe
• Typical Sticky Rice & Mango Isan / Laos Recipe
• Thai Sticky Rice Recipe
• Sticky Rice (Khao Neeo) recipe - In English
• Chinese Style Glutinous Rice Recipe
• Glutinous Rice Dumpling Recipe

References

• Alden, Lori. "Cook's Thesaurus: Rice." Lori Allen, 1996. 02 March 2006 http://www.foodsubs.com/Rice.html#glutinous%20rice

1. ^ Delforge, Isabelle (2001). Laos at the crossroads.
2. ^ ^{a b}
3. ^ Xinhua News Agency. "Sticky porridge used to cement ancient walls", 27 Feb 2005. 
4. ^ Kenneth M. Olsen and Michael D. Purugganan (2002). "Molecular evidence on the origin and evolution of glutinous rice". Genetics 162: 941-950.