Sticky rice

Description

Sticky rice (glutinous rice) is a short-grain, opaque, pearl-white rice with a slightly sweet, neutral flavor and a distinctly sticky, glutinous texture when cooked, allowing for the formation of portions and cakes without the addition of starch. Its cohesiveness makes it perfect for sweet desserts like mango sticky rice, traditional Asian cakes and rice pastries, stuffed rolled dishes (zongzi, mochi), and as a side dish for meat and vegetable dishes, where it replaces loose varieties of rice. Nutritionally, sticky rice is primarily a source of carbohydrates and energy, contains a moderate amount of protein, very little fat, and trace amounts of B vitamins and minerals (manganese, selenium); it is naturally gluten-free. When cooled, it forms more resistant starch, which can positively affect gut microbiota and lower blood sugar spikes. Store dry in an airtight container in a cool, dry place; keep cooked in the refrigerator for up to 48 hours, reheat in a steamer to restore stickiness, and longer storage is possible in the freezer in portions.