Glutinous Rice

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• Glutinous rice consists of amylose and amylopectin starch. With a chalky white texture, glutinous rice is often used in producing starch and flour.
• It is a good source of thiamine and iron and a moderate source of protein, niacin and zinc.
• The grains are short and wide and become sweet and sticky on boiling.
• In Thailand, Japan, any dish made of glutinous rice is used for ceremonial occasions, such as weddings and birthdays. It is also presented at the shrine as a gift to the gods.
• People in northeastern Thailand consume glutinous rice with their main course, while the rest of Thailand incorporates glutinous rice in desserts and other complementary dishes.
• Glutinous rice is also popular in Japan.
• It is used for making dim sums in China.
• In Asia, it is used for preparing for desserts because it is sweet and fragrant. Glutinous rice is boiled with water, sugar and spices for desserts.
• It is also used in baking, for confectionery and for wine and beer.
• It is the rice used in the manufacture of rice paper.