Ingredient
Glutinous Rice
Sticky rice cultivar
Glutinous rice, also called sticky rice, sweet rice or waxy rice, is a type of rice grown mainly in Southeast Asia and northeastern South Asia with opaque grains and very low amylose content, making it especially sticky when cooked; it is called glutinous for being glue-like, not for containing gluten, which it does not. This entity is distinct from generic Rice and from Rice Flour already carried in this atlas.
Connections
Used By
Source Bánh tét (Wikipedia)
Source Jian dui (Wikipedia)
Source Kerak telor (Wikipedia)
Source Qingtuan (Wikipedia)
Source Sapin-sapin (Wikipedia)
Source Sticky rice in bamboo (Wikipedia)
Sources
Glutinous rice (Wikipedia)
IntroductionQuote, Introduction
Glutinous rice (also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked. It is widely consumed across Asia.
Wikidata: Glutinous rice
Wikidata Q115443
Qingtuan (Wikipedia)
Used By: Qingtuan, Infobox main_ingredient field: [[Glutinous rice]]View the Source Sapin-sapin (Wikipedia)
Used By: Sapin-sapin, Infobox main_ingredient field: [[Glutinous rice]]View the Source Sticky rice in bamboo (Wikipedia)
Used By: Sticky rice in bamboo, Infobox main_ingredient field: [[Glutinous rice]], hollow [[bamboo]] tubesView the Source Kerak telor (Wikipedia)
Used By: Kerak telor, Infobox main_ingredient field: Spicy omelet of duck or chicken egg mixed with glutinous rice, sprinkled with [[serundeng]] coconut granules and fried shallotsView the Source Bánh tét (Wikipedia)
Used By: Bánh Tét, Infobox main_ingredient field: [[Glutinous rice]], [[banana leaf]], meat or vegetarian filling (such as [[mung bean]]s)View the Source Zongzi, Wikipedia
Jian dui (Wikipedia)
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