Glutinous rice

Riz gluant

What it is

Glutinous rice has nothing to do with gluten - the name records a waxy starch with essentially no amylose, which is what makes the cooked grains cling into a single mass. It is also why the grain is steamed above water rather than boiled in it.

In the kitchen

Soak four hours at the least, overnight for preference, then steam twenty-five to thirty minutes in a cloth-lined basket. Boil it and you get glue, not rice.

Goes with

Mango Coconut milk Adzuki bean Lotus leaf Dried shiitake (donko) Sesame

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

Also used with

Butterfly pea flower Durian Jasmine pearl tea Gula melaka Rice flour Salted cherry leaf

Something wrong here, or missing? Tell us