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Apr 23, 2007 07:12 PM

glutenous rice

Does anyone know what kind of rice to buy in the Asian ma5rkets to make sticky or glutenous rice? Are these the same thing?

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  1. Yes, these are the same things. The varieties consist of Thai, Chinese, etc. Are you making something in particular? Dessert or savory? I amde the Chinese sticky rice for the first time a couple of weeks ago and it turned out really well.

    1. Well they are the same and not the same. There are short grain, long grain, black and my favorite multicolor sticky/glutenous rice.

      Are you making a sweet or savory dishes?

      Are making Chinese, Japanese, Vietnamese or Thai dish?

      Are you going to use imported or local rice?

      Here is what I hope will make it easier, use the rice that matches the country your dish is from.

      If you let us know what you are trying to make I sure someone will help you out.

      1. Technically, "sticky"' and "glutinous" are noot precise terms and can be thought of as the same in the sense of--Japonica rices of low or no amylose contents.

        Culinarily, however, "sticky" is reserved for NE Thai and Lao rices of no amylose. Steamed, they don't stick to your hand.

        Japanese "glutinous" refers to short grained rice that sticks together (and to your hands) and contrasts to long-grained rices that usually don't clump together--Chinese, Jasmine, Basmatis are all "non-glutinous".

        1. Sticky and glutinous rice are not the same in my opinion. When I think of sticky rice, I think of something along the lines of Thai rice that's sticky and served as part of a meal on the side.

          When I think of glutinous rice, I think of something like Mochiko (the Japanese brand of mochi rice) that's made into a dough and used to create things like mochi or the Chinese new year cakes called nian gao.

          9 Replies
          1. re: singleguychef

            We agree. Again and in terms of popular usage, "sticky" is usually reserved for NE Thai and Lao Japonica rices; while glutinous can refer to such things as mochi rices or malagkit in the Philippines--or to rices that are stickier than long grain Indica rices.

            But, again, technically, rices simply vary in amylose content with Thai sticky having little to none and most long grain Indicas being high amylose.

            1. re: Sam Fujisaka

              I spoke too soon! I should have known that Sam would have the best answer. I was going by the dodgy translation labels on the bags of rice at my local ethnic stores. They seem to use the terms interchangeably, even between batches of the same brand! I just go by sight. thanks for the clarification.

              1. re: Sam Fujisaka

                thanks for the very useful information (I recently made a disasterous Lao style rice using some Chinese glutinous rice I had on hand--now I have some idea why it was a flop), and I wonder if you would know is there any differnce betwen Chinese "Nuo Mi" (糯米--usually translated "glutinous rice" ) and Chinese "Nian Mi" (粘米--usually translated "sticky rice")? And are there any visual clues looking at the uncooked rice grain as to amylose content? I've noticed that at least some raw "glutinous" rice looks almost milky/opaque compared othere rices.

                1. re: qianning

                  gianning, I don't know anything about the two classes of Chinese rice. Almost all of our work at the International Rice Research Institute had to do with IRRI types--long grained high(er) amylose. Is it possible that the Chinese distinction is much like what I described above? Glutinous being about equal to Japanese rice and Sticky being like Lao rice?

                  Yes, some of the stickiest rices are white, milky and opaque as you describe. Unfortunately, an old Chinese rice breeder and friend of mine is no longer around for me to ask. He would have known.

                  1. re: Sam Fujisaka

                    sam-thanks again for the info, and what you posit about the differences between nian mi and nuo mi could be true, but I really don't know. I do know neither of these types is generally used as plain steamed rice in chinese cooking, but rather they are used as ingredients in things like zhongzi and babaofan, and I've noticed some differences in texture & color in different preparations that I've had in restaurants, but again I don't know if this is due to the rice itself or the preparation.

                    That said the rice used in these dishes is distinclty different from what I think of as Japanese rice (or the similar short grained rice from Manchruia, that I personally prefer when I can get it) in that the cooked texture is much firmer, and the raw rice is a milky/opaque color. Does this make any sense based on your knowledge?

                    1. re: qianning

                      Yes, of course. Again, amylose content is (as a variable) continuous rather than discrete.

                2. re: Sam Fujisaka

                  As usual, Hawaii has to be different. If you say sticky-rice here you are probably talking about Japanese style medium grain rice (calrose). Non-sticky is "the other rice" or sometimes chinese rice. If we want to talk about what most places call sticky rice, then we usually call it Thai sticky rice. I suspect such regional definitions abound.

                  1. re: KaimukiMan

                    hey bruddah, Hawaii kine not different: Japanese/Cal Rose was always "sticky" as opposed to Chinese long grained rice. Until recently there was little knowledge of Lao style sticky rice in the islands--so only now is there some confusion as there is elsewhere.

              2. I generally suck at cooking rice. Something about it just confounds me and I often end up with it too dry and al dente or too mushy. (I do make a pretty good risotto to make up for my rice ineptitude). In the past year, I've gotten somewhat better at rice cooking, so my rice is now just OK, rather than a total failure.

                With my rice issues disclosed, I will tell you want kind of rice I use. I don't have much pantry space, so I tend to keep around two kinds of rice (in addition to Arborio for risotto): Jasmine for East Asian and Southeast Asian meals, which is somewhat sticky, but not truly "sticky rice" and Basmati for Indian meals, which, if presoaked correctly, should have much more individual separation and be a lot "drier" that Jasmine.