Glutinous Rice

What is Glutinous Rice and Where Does It Come From?

Glutinous rice, also more commonly known as sticky rice, is a type of rice that is higher in starch content. Glutinous rice is unique because of its sticky consistency when cooked – it contains no gluten, yet its cooked composition is both glutinous and chewy, unlike your traditional boiled rice. Glutinous rice is consumed in many cultures around the world, especially in East and Southeast Asia.

The most common glutinous rice is grown in a process called ‘Koshihikari’, which originated in Japan. It is produced by direct sowing of the seed into the saturated soil and covering the seed with a thin layer of soil.

The biggest produced of glutinous rice is China, which produces over 72% of global production. It is grown in large swathes of the country, especially in the South and Southwest provinces. Other producers are Thailand, India, and even in the United States.

How Is Glutinous Rice Processed?

Sticky rice is processed differently than regular white or brown rice. It is not milled, only soaked and steamed to create its unique “glutinous” texture.

The first step of processing begins by soaking the raw grains in water for 6 to 8 hours. This process softens the outer layer of each grain which makes them easier to steam and also prevents them from becoming too tough.

Once soaked, the rice is then dried by spreading layers of it on flat surfaces or running it through a drying machine. The drying process helps to further soften the grains and also prepares them for steaming. After the grains are dried, they are then ready for steaming.

The steaming process is the most important step. This is done in either stacked trays or a single steamer. After being steamed, the glutinous rice is now ready for consumption.

How Is Glutinous Rice Used?

Glutinous rice can be consumed in many different dishes. It is most popularly used in Asian countries as a staple in diets. It is commonly used in Chinese, Japanese, Korean, and Thai cooking and is often served as a side dish to traditional meals. It is also used in desserts and other sweet dishes, as well as snacks like mochi.

In Chinese cuisine, sticky rice is used to make a variety of dishes including zongzi, which is a dumpling traditionally enjoyed during the Dragon Boat Festival. In Southeast Asia, it is used in dishes such as lontong, a dish of compressed glutinous rice filled with curry, and nasi kuning, a fragrant yellow rice dish.

In Japan, sticky rice is used to make mochi, which are chewy balls of steamed glutinous rice. In Korea, it is used to make garaetteok, which are cylindrical steamed cakes.

How Does Glutinous Rice Get From the Farm to Your Plate?

Now that you know how sticky rice is made, how does it get from the farm to your plate? Well, the process of getting this complex carbohydrate to your dinner plate has a few steps and begins at the farm.

The harvesting process for sticky rice is slightly different than that of other grains. Rather than being mechanically harvested, the crop is typically hand-harvested and requires the use of a tool called a “flail” to cut the stalks and separate the grains from the chaff. The harvested rice is then left to dry in the sun and is then collected.

The harvested glutinous rice is then hulled, or have its outer husk removed, either with a machine or as a manual operation, prior to processing. The hulling process removes the tough outer layer, leaving only the soft, edible grain.

The second step after hulling is the milling process. The grains are milled to remove any small stones or other impurities. This happens in dedicated rice mills and the quality of the milled grains is checked for size and shape.

Once milled, the grains are now ready for shipping or packaging. The finished products are then packaged and shipped out around the world. The packaged grains are stored in controlled warehouses to ensure the “quality” of the product when it arrives at the shelf.

When the packaged grains arrive at their final destination, they are ready to be cooked and served. Cooking glutinous rice requires a bit more effort than traditional boiled rice – a rice cooker or steamer is necessary to achieve the desired “glutinous” texture, and the rice must usually be cooked for longer than your average, boiled rice.

Once cooked, all that is left to do is enjoy the good eats. Glutinous rice is often eaten as an accompaniment to a main dish such as a stir fry or curry and is often served with a side of vegetables or a soup. It can also be enjoyed on its own, as a flavorful and light substitute for regular boiled rice.

Conclusion

Glutinous rice is a unique type of rice that is high in starch content and is often used as an accompaniment to a variety of dishes in many cultures around the world. Its unique texture and flavor make it a favorite in culinary circles. The process of getting glutinous rice from the farm to your plate is quite complex and time-consuming. But in the end, the effort is worth it to enjoy the chewy, glutinous texture and flavor of this unique side dish.