Glutinous rice

Glutinous rice is a rice cultivar which has been bred to be particularly sticky and dense. It is cultivated in Thailand, Laos, and China, and it is used in the cuisine of many Asian nations.

glutinous rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice Equivalents: One cup dried rice yields two cups cooked rice.

Glutinous rice, also known as sticky or sweet rice, is a short-grain variety whose kernels stick together when cooked.
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Black glutinous rice
A dark-coloured, short-grained rice used in Asian cuisines. It is also known as sticky rice because, once cooked, the grains stick together.

Glutinous Rice. The white glutinous rice is used both whole or in powder form. Due to its high starch content, it is very filling and not eaten in large amounts like regular rice.

(Cebuano) glutinous rice cooked iwth coconut milk and wrapped in banana leaf
brazo de mercedes
a meringue roll with an egg filling ...

Sweet glutinous rice cakes.
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They are wrapped around chicken, pork, glutinous rice, fish, and desserts before grilling, roasting, barbecuing, or steaming. Pandan leaves also enhance the flavor of seasoned rices, puddings, beverages, and curries.

Rice Wine - Known colloquially as "yellow wine," rice wine is a rich-flavored liquid with a relatively low alcohol content that is made from fermented glutinous rice or millet.

Glutinous Rice Flour is used a great deal in Asian cuisine. It is also known as sweet rice flour, sticky rice flour, and waxy rice flour. Standard rice flour cannot be used as a substitute in a recipe calling for glutinous rice flour.

of Europe, mugwort is not much used as a spice; however, there is a Japanese sweet recipe that makes use of mugwort (or a closely related herb, Artemisia princeps ): Mochi [餅, もち] are steamed cakes prepared from a dough of glutinous rice flour, ...

Traditionally, mochi is made by pounding steamed glutinous rice in a large wooden mortar, called the usu, with a wooden mallet called the kine.

An and mochi (a paste made from glutinous rice), are made into hundreds of varieties of sweets in every imaginable size, color, shape and taste.

Suman: sweetened glutinous rice steamed in rolls or squares of banana leaves. A popular snack at any time of day and often taken at merienda.
Ube: purple yams.

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A sweet, short-grained, Glutinous rice with a very high starch content that is used to make rice cakes. Mojo
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A spicy, rich sauce consisting of nuts, seeds, spices, chocolate, and peppers. Molasses ...

Lotus A water lily whose root can be stuffed with glutinous rice, steamed as a dessert, or sliced as a sweet fruit. Chinese chefs commonly wrap its leaves around food to impart a pleasant tea-like flavor.

An essential ingredient in Chinese and Japanese cooking and other Oriental cuisines. This sweet wine is low in alcohol and is made by fermenting freshly steamed glutinous rice.

Glutinous rice flour or sticky rice flour, used in east and southeast Asian cuisines for making tangyuan etc.
Peasemeal or pea flour is a flour produced from roasted and pulverized yellow field peas.

"This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used." ...

Chinese and Japanese prefer the short grain variety while in Thailand, long grain glutinous rice is preferred. White sticky rice is used primarily in sweet dishes throughout Asia. Rice, Wild Is also a grass.

Glutinous Rice Dough
Golden Gate Restaurant Chicken Hong Sui
Gow Gees
Green Dumplings
Grilled Lamb Chops with Asian Butter Sauce
Ground Beef with Hoisin and Ginger
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Happy Luck Fortune Cookies
Ho Ho's Restaurant Singapore Noodles ...

mochi-gome (Jap. ) Glutinous rice, used for special dishes such as red
rice and sweet rice cakes (mochi); mochiko is the flour made from it.
mochomos (Mex.) cooked meat, shredded and fried crisp.

Botan rice: see Glutinous rice.
Botrytis cinerea: a mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.

See also: Rice, Water, Flour, Chine, Cooking