What Is Sticky Rice?
Sticky rice (Oryza sativa var. glutinosa) is a rice variety whose grains stick together when cooked; it is known internationally as "glutinous" or "sticky rice." The word "glutinous" in its name refers to its stickiness and has nothing to do with gluten; it is naturally gluten-free.
This stickiness comes from the predominance of a particular type of starch (amylopectin) in the grains. It is usually soaked beforehand and steamed, and is a staple of both sweet and savory dishes in East and Southeast Asian cuisines.
Nutritional Value of Sticky Rice
Cooked sticky rice contains approximately 97 kcal of energy per 100 grams and is predominantly carbohydrate; its profile is similar to other white rices. The values are approximated from a similar cooked rice profile.
What Are the Benefits of Sticky Rice?
Sticky rice can be part of a balanced diet as an energy-giving carbohydrate source; attention to portion size is recommended.
This information is general; sticky rice is a food, not a substitute for medical treatment.
How to Choose Sticky Rice
Good sticky rice grains should be matte white (opaque), whole, and similar in size; it is normal for it to look duller than other rices. Broken, dusty, or infested product should not be preferred.
- The grains should be matte white (opaque) and whole
- Broken and dusty grains should be few
- Product showing signs of infestation should not be bought
How to Store Sticky Rice
Dry sticky rice is stored for a long time in a sealed container, in a dry and cool place; it should be protected from moisture and infestation. Its cooked form should be consumed within a few days from the refrigerator.
Using Sticky Rice in the Kitchen
Sticky rice is used in Thai and Lao cuisine as a garnish eaten with the hands dipped in sauces, as the base of desserts like mango sticky rice, and for fillings and sweet doughs; it is usually soaked and then steamed.
How Is Sticky Rice Cooked?
The rice is soaked in water for a few hours or overnight, drained, and steamed in a perforated steamer basket until the grains turn translucent and soft; this method yields a sticky but non-mushy result.
Why Does Sticky Rice Stick?
Since most of the starch in its grains consists of amylopectin, it gels and forms a sticky texture when cooked; this sets it apart from other rices.
Which Recipes Is Sticky Rice Used With?
Mango sticky rice, steamed sticky rice as a side dish, filling rice, and sweet rice doughs are its best-known uses.
Frequently Asked Questions
Does sticky rice contain gluten?
No; the "glutinous" in its name refers to its stickiness, not to the gluten protein. Sticky rice is naturally gluten-free.
Is sticky rice cooked in a pot like regular rice?
It is usually steamed; if cooked in a pot with water it can become too mushy, so soaking and steaming is preferred.
What is the difference between sticky rice and regular rice?
Because sticky rice has a different starch structure, it sticks together and looks duller when cooked; in regular rice the grains stay more separate.
Is sticky rice used in desserts?
It is used in both sweet (like mango sticky rice) and savory dishes; it is a versatile staple ingredient in Asian cuisines.