per 100 grams
Carbohydrates 21.1 g
Proteins 2 g
Fats 0.2 g
Water 76.6 g
Sugar 0.1 grams
Fiber 1 grams
Ash 0.1 grams

Glutinous Rice

97 Calories per 100g

The world of rice is wide and varied, from Thai jasmine to Basmati and more, offering tasty options for any palate and meal. One rice variety that stands out for its unique texture and flavor is glutinous rice, also known as sweet rice or sticky rice. Though often confused with other types of rice, glutinous rice is distinct and has unique characteristics that make it an ideal choice for certain dishes and occasions.

Glutinous rice is an umbrella term used to refer to a variety of types of rice that are all high in starch. This starch content is what gives glutinous rice its sticky and gooey consistency and makes it an ideal choice for dishes like mango sticky rice, where the combination of sweet mango and savory sticky rice is sublime. Glutinous rice is also a popular choice for sushi, with its ability to absorb flavor and hold together during rolling.

Glutinous rice is native to East and Southeast Asia, with some varieties also found in South Asia and parts of Europe and the Americas. This makes glutinous rice one of the oldest types of rice to be harvested and eaten, with evidence of its consumption going back several thousand years. Glutinous rice was first cultivated in China and spread throughout the region, including Japan, Korea, Thailand, India, and Indonesia.

Unlike some other varieties of rice, glutinous rice does not contain any protein. This lack of protein makes it low in nutritional benefits and more of a source of carbohydrates. Glutinous rice does, however, have certain properties that make it an essential ingredient in many dishes. One advantage of glutinous rice is its high starch content, which makes it ideal for binding together foods like dumplings and cakes.

Glutinous rice is also high in fat, with a ratio of saturated and polyunsaturated fats that rivals traditional Japanese short-grain white rice. The fat content of glutinous rice gives it an especially silky texture, making it successful in applications where smoothness and clinging are desirable, such as rice balls and mochi.

When cooking glutinous rice, there are several techniques to make the most of its flavors and textures. The most common method used to cook glutinous rice is boiling, which helps to soften the grains and make them easy to eat. Steaming can also be used to keep the glutinous rice lightweight and fluffy, while a final rinse in cold water helps to give it a glossy texture.

When it comes time to serve, glutinous rice can be wrapped in bamboo leaves for extra flavor, or it can be cooked with other ingredients to increase complexity. The rice is often used as a component of savory dishes, including fried rice, but it can also make for a delicious dessert. Such desserts include jellies, cakes, tarts, and even mochi ice cream.

In conclusion, glutinous rice is an ancient and unique grain that has been enjoyed for centuries. Its high starch content and fat content mean that it is high in carbohydrates, but low in nutritional benefits. Despite this, it is a beloved ingredient in many East and Southeast Asian dishes, as well as a component of desserts around the world. Its chewy, sticky consistency is perfect for dishes that require binding, while creative cooks can also employ it to make desserts with a wow factor. No matter the occasion, glutinous rice is a reliable choice for adding an interesting texture and unforgettable flavor to any dish.