Mochi rice.
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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.
Japanese mochi rice and Chinese sticky rice are short-grain. Chinese people use sticky rice which is properly known as "glutinous rice" (note: glutinous refer to the glue-like characteristic of rice; does not refer to "gluten") to make zongzi.
Unhulled glutinous rice can range in color from rusty brown to a deep purple-black. Black glutinous rice is very popular in Indonesia. Companies may label the rice as 'botan rice,' 'sticky rice,' 'mochi rice,' or 'waxy rice,' depending on the region.
Sarciado: meat or seafood in tomato sauce
Sinigang: white fish, shrimp or meat soup seasoned with horseradish
Tuba: The fermented juice of the coconut palm flower
Tupig: dessert of mochi rice flour and coconut milk ...
 See also: Mochi, Rice, Flour, Cooking, Short
  
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