Sweet rice (also known sticky rice or glutinous rice) is a type of Asian rice that is particularly sticky when cooked. Gluten-free, this rice is known as “glutinous” rice because it is glue-like or sticky. For this reason, it is commonly eaten with one’s hands: try forming it into small balls and dipping it. Delicious.
Sweet rice grains are short and plump with a chalky, white kernel. When comparing Thai sticky rice and Japanese sticky rice, you’ll see quite a difference between the grains. Thai sticky rice is whiter and less opaque than Japanese rice. Thai sweet rice grains are also slightly longer than their Japanese comparison. In the northern and northeastern regions, Thai people eat sweet rice in place of long grain rice. Included in this category is sweet rice flour, which is made out of short grain rice.
“Mochiko” is the Japanese word for sweet rice flour. The milling process, combined with high grading standards, produces a moderate quantity of broken kernels; flour is ground from milled Sho-Chiku-Bai Sweet Rice brokens. Continue ReadingWhere to buy | Recipes
Thai rice, or “sticky rice”, refers to long grain glutinous rice that is consumed most commonly in the north and northeastern parts of the country. The opaque white rice is usually marketed as Thai sweet or glutinous rice in the United States. Continue ReadingWhere to buy | Recipes
This is fat and very sticky short rice that has a chalky white, opaque kernel. Continue ReadingWhere to buy | Recipes