I'm a little confused - is this different from sushi rice? Are they interchangable? If not, can anyone recommend a brand or a store where I could buy some glutinous rice? (Vancouver/Oakridge area?).
Then I have to figure out how to steam it....I've never steamed rice....but I'm up for a challenge! I really want to try to make coconut sticky rice with mango, since mangos are so fabulous right now.
Glutinous rice has a distinct pearly sheen to it, before and after being cooked. It should also be not "mushy" but have a slight nuttiness texture to it, if I can describe it accurately. Go for dim sum, and order either a triangular sticky rice wrap (zhongzi):
Or a (rectangular) chicken+sausage in sticky rice in lotus leaf (noh mai gai):
And that's the general texture of glutinous rice in Chinese applications. One exception I can think of is a sweet dessert called "bah bao fan" (eight treasures rice) eaten during Chinese New Year, where the rice tends to be much more soft-cooked and mushy:
I suspect that's more to do with its different preparation and ingredients process.
Glutinous rice is short grain sticky rice. Japanese rice is medium grain rice. I personally would not use them interchangeably. Sticky rice is "sweeter," plumper and a lot more sticky. It also holds its shape much better if your recipe requires you to form it. (Think joongs and lor mai gai).
You can pick it up at any Asian grocery in the rice aisle.