Glutinous rice

Glutinous rice, also known as sticky rice or sweet rice, is a type of short-grain rice characterized by its especially sticky texture after cooking. Unlike common rice, its high amylose content gives it that distinctive quality which makes it ideal for a wide variety of traditional recipes in Asian cuisine.

This rice is native to Asia, particularly popular in countries such as Thailand, China, Laos, Vietnam, and the Philippines, where it forms the base of numerous sweet and savory dishes. In some regions of Latin America, it may also be known as sticky rice or simply sweet rice.

In terms of its properties, glutinous rice provides a soft and elastic texture that helps bind ingredients in preparations such as steamed buns, pastries, desserts, and sushi. Although its name suggests it contains gluten, it is actually a gluten-free rice, making it suitable for those with celiac disease. Furthermore, it is rich in carbohydrates, providing a quick source of energy.

This ingredient is key in Asian pastries and traditional cuisine, ideal for preparing recipes such as mango with sticky rice, Japanese mochi, or tamales and rice cakes in different cultural variations.