Sweet Rice (Glutinous Rice) 찹쌀 (2024)

FAQs

Is sweet rice same as glutinous rice? ›

Also known as “sweet rice” or glutinous rice (though it's gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia.

Sweet rice or glutinous rice is a very popular ingredient in Korean cuisine. In Korea, it is called "chapssal", which literally means "sticky rice" since it becomes soft and sticky when cooked.

Sticky rice is also called sweet rice, because of its distinct taste that is subtly sweeter than other types of rice. However, even if it has a hint of sweetness, the sweet taste will not overpower the flavor of the food that will be served alongside it.

Japanese sweet rice, glutinous rice, or mochi rice, is the second most common variety of Japanese short-grain rice. It is stickier than regular Japanese rice and is pounded into mochi rice cakes, made into sweets, or cooked with beans for sekihan.

Sticky rice (Oryza sativa glutinosa), also known as glutinous rice or sweet rice, is any type of rice that is high in amylopectin starch and low in amylose starch. Sticky rice is also high in dextrin and maltose. There are different varieties of sticky rice—from long-grain to short-grain and white to purple.

Also called glutinous rice, it is evident that sticky rice is very high in starch. It is the excess release of starch during steaming that sticky rice gets that glue-like texture to them. Sticky rice health benefits include increased bone density, decreased inflammation, improved heart health, etc.

The type of rice you need is jasmine rice. Named after the sweet-smelling jasmine flower, it's grown in Thailand and its key characteristics are a slightly sweet, fragrant flavour and sticky glutinous texture. Don't attempt to use other long grain rice varieties.

From the study of amylose and amylopectin content in rice (Sunee et al, 2015), glutinous rice is likely increase higher blood glucose levels than non-glutinous rice as in many studies in white rice.

It lacks a starch that's one of the primary starches in regular rice. Because of its starch composition, the grains of rice clump together, truly making it a “sticky” rice. Sticky rice is less nutritious overall than regular rice, but it's rich in protein, fiber and zinc.

Composition. Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice.

What is Korean sticky rice? ›

#4: Short Grain Sweet Rice or Glutinous Short Grain Rice (찹쌀, chapssal) Short grain sweet rice is the “stickiest” variety of rice consumed in Korea. It is widely used in making rice cakes and dessert. The glycemic index of this rice is very high.

Called chapssal (찹쌀) in Korean, sweet rice (aka glutinous rice) is a type of rice that's especially sticky and chewy when cooked. Korean sweet rice is short-grain sweet rice and used for various savory and sweet dishes. It's gluten free! The name “glutinous rice” actually comes from its gluey texture, not from gluten.

But sticky rice is still the primary staple in Laos parts of the five countries bordering it: China, Myanmar, Thailand, Cambodia and Vietnam. In Laos, slightly larger in area than Utah, per-capita sticky rice consumption is the highest on earth at more than 345 pounds per year.

Observations in the sleep lab revealed that the high GI option put the men to sleep an average of nine minutes after going to bed, half the time it took with the other rice.

Whole grains like brown rice are healthier than processed grains. They contain more fiber, which helps you to feel full faster and keeps your digestive system running well.

Chinese Sticky Rice is called Lo Mai Fan or Loh Mai Fan in Cantonese and nuòmǐ fàn in Mandarin. In Traditional Chinese, it's written as 糯米飯; and in Simplified Chinese, it's written as 糯米饭. Sometimes, it's also called Cantonese Sticky Rice or sticky rice with Chinese sausage.

A Matter of Personal Taste

Korean cuisine uses two types of black rice: glutinous and non-glutinous. Glutinous black rice is stickier when cooked and provides a slightly sweeter flavor than non-glutinous rice.

Glutinous rice was a traditional Chinese crop, made from glutinous rice dumplings, rice cakes and so on by the national favorite. However, glutinous rice itself contains up to 98% amylopectin, so it is difficult to be digested and absorbed in the human stomach.

Rice has been related to the formation of peptic ulcers (1, 2). For many people who do not eventually develop an ulcer, it is also a common experience that having rice, especially glutinous rice, may cause stomach discomfort or heartburn.

It also helps to build strong bones and lower your risk of osteoporosis. It is low in fat and cholesterol which is good choice for those with heart conditions, high blood pressure, or those struggling with their weight.

Is Basmati rice sweet rice? ›

It's also slightly sweeter than other types of rice, and there are underlying notes of nuttiness in its flavor. Basmati rice has an even more fragrant aroma, which is easy to understand when you learn that the word 'basmati' is taken from the Hindi word for 'fragrant'.

Although it doesn't taste sweet, it's also called sweet rice because it's often used to make sweet dishes in Asia. So for those of you avoiding gluten, you can happily cook and eat glutinous rice with abandon. Make it into a rice pudding or drench it in coconut milk!

Cooking sweet rice or glutinous rice is somewhat different than cooking regular rice. You need less water to cook it, which makes steaming a better option than a pot of simmering water. Some more high end Chinese and Japanese rice cookers have special settings for it, but most don't have that feature.

Wholegrain Basmati rice has the lowest GI (glycaemic index) of all rice types, which means once digested it releases its energy slowly keeping blood sugar levels more stable, which is a crucial part of diabetes management.

Brown rice is a fine source of magnesium. When people consume brown rice, it is proven to reduce the after-meal blood sugar levels in people.

Refined carbohydrates like white rice have a high glycemic index, which causes rapid spikes in blood sugar that increase diabetes risk. Foods with a lower glycemic index, like brown rice, are digested more slowly, causing a lower and gentler change in blood sugar.

In short, white rice appears to be neither detrimental nor favorable for weight loss. However, eating diets high in whole grains like brown rice have more consistently been shown to aid weight loss and help maintain a healthy body weight ( 24 , 25 , 26 ).

Your body breaks complex carbohydrates, including those found in sticky rice, into glucose, and then uses this glucose to fuel brain, liver and muscle function. The fiber in sticky rice also offers health benefits.

Glutinous rice, also known as sticky rice or sweet rice, is gluten-free despite its name. In fact, all varieties of rice are gluten-free. The term “glutinous,” in this case, means “sticky.” The proportion of starches in rice varies by rice type.

The key to sticky rice is to not rinse the rice — this washes away the starch dust that allows the rice to clump. Soak the sticky rice for in enough water to cover the rice. This softens the grain and the extra water helps add that fluffy texture. Soaking for 4-24 hours is a good range.

Why is glutinous rice chewy? ›

This is because of high levels of amylopectin starch that give the grain its trademark chew and bounce. Whether you call it sticky rice, glutinous rice, or even sweet rice—it's a staple of many facets of Asian cooking.

Sticky rice is served in many Asian countries, and it's known for its use in Thai, Japanese and Chinese cuisines. Its distinctly chewy texture and sweet or floral flavor make it perfect as a side dish for rich meat dishes, but it can be turned into pudding for desserts or breakfast dishes.

The rice eaten in Japan is a cultivar of Japonica rice (ジャポニカ米), plump short-grain rice. Also known as Uruchimai (粳米), it has a characteristic sticky, firm texture and slightly sweet. The cooked grains are sticky enough to easily be picked up with chopsticks. This is the rice served at every Japanese meal.

What Makes Japanese Rice Sticky? Because of its high proportion of starch and moisture content, Japanese rice is characteristically clingy and sticky. Starch is itself composed of amylose and amylopectin. When the level of amylose is low and amylopectin is high, you get sticky rice.

Mochi Rice is a hulled, short-grain glutinous white rice with mild, sweet flavor. Due to high starch content, this rice becomes very sticky and soft when cooked and is ideal for both sweet and savory dishes.

Using Japanese short-grain rice is essential for making sushi rice because it has the highest starch (called amylopectin) and moisture content. As the rice cooks, the heat and liquid penetrate the grain and break down the starches, making the rice stick together and giving it the sweet flavor and lush plumpness.

What kind of rice do Koreans eat? Koreans eat short or medium grain rice as the main staple and we call it Bap 밥. A Korean white rice is called Baekmi Bap 백미밥. Due to high starch content, Koreans try to eat more multi-grain rice or rice with beans added rather than pure white rice.

Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky.

Glutinous Rice Flour – Substituting in Recipes. In most recipes, unless specifically stated, Rice Flour and Glutinous Rice Flour should not be used interchangeably. The flours have very different textures, cook very differently and yield very different results.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.

Is sticky and glutinous rice the same? ›

Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It is the total or near absence of the starch amylose that makes sticky rice so sticky.

The type of rice you need is jasmine rice. Named after the sweet-smelling jasmine flower, it's grown in Thailand and its key characteristics are a slightly sweet, fragrant flavour and sticky glutinous texture. Don't attempt to use other long grain rice varieties.

Cooking sweet rice or glutinous rice is somewhat different than cooking regular rice. You need less water to cook it, which makes steaming a better option than a pot of simmering water. Some more high end Chinese and Japanese rice cookers have special settings for it, but most don't have that feature.

Jasmine Rice and glutinous (sticky) rice are 2 different types of rice. What is this? Jasmine rice is mostly grown in Thailand, Cambodia, Laos, and Vietnam, it is naturally sticky when cooked. Although, not as sticky as glutinous or sushi rice.

Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules.

Though their applications sometimes overlap, there are distinct differences between the two kinds of rice flour: They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties.

Yes, it's possible, because we pre-cook the luscious filling, use glutinous rice flour for the wrapper to get that chewiness, and finally deep-fry for that delicate crunch.

To ensure the grains cook and absorb moisture evenly, sticky rice first needs to be soaked and rinsed in water before cooking. Once steamed, the grains of glutinous rice become tender but maintain a distinct chewiness.