In the context of Thai cooking, “sticky rice” refers to long grain glutinous rice that is consumed most commonly in the north and northeastern parts of the country. The opaque white rice is usually marketed as Thai sweet or glutinous rice in the United States.
Sushi rice is often called sticky rice . Though several types of short grain rice are lumped together into the “ sticky ” category, only one kind of rice is used to make steamed sticky rice common in the Thai and Laotian cultures.
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.
Friedman mentions that Thai sticky rice , which is usually eaten as a dessert, is the most unhealthy . “It’s made with sweetened condensed milk, coconut milk and mango sauce (which contains high fructose corn syrup),” he says. “This added sugar increases the calorie content and significantly raises your blood sugar.
Cooking Basmati Rice Given the emphasis on fluffiness rather than stickiness, it’s not surprising that basmati rice is typically prepared using the cooking method which happens to produce the fluffiest, least- sticky rice , regardless of variety, and that is via the pilaf method.
Getting the best rice for sticky rice is a must if you want restaurant-like results. Look for bags labeled “long-grain sticky rice,” ” sweet rice” or “glutinous rice.” If it isn’t available in the rice aisle of your neighborhood market, check the ethnic foods section.
The rice you find at the Chinese restaurant is usually Jasmine, but you can steam most regular white long-grain rice varieties.
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 .
Is Jasmine Rice and Sticky Rice the same thing? Jasmine Rice and glutinous ( sticky ) rice are 2 different types of rice . 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 .
Koreans eat short-grain white rice . Yes, it’s the same type of rice that the Japanese eat (aka sushi rice ). Short-grain rice release a larger amount of starch when cooked. This extra starch makes the short-grain rice feel sticky and a lot easier to eat with side dishes.
Sticky rice owes its stickiness to its starch content. Starch is made up of two components: amylose and amylopectin. Smithsonian Magazine says that sticky rice takes longer to digest than regular rice , which makes it great food for monks to eat as their single meal of the day.
Leading researcher Purugganan commented that Asian folklore diverges on the origin of glutinous rice. He found both a Laotian Buddhist legend charting the existence of glutinous rice to about 1,100 years ago and Chinese folklore that indicated the existence of glutinous rice more than 2,000 years ago.
Sticky rice is generally high in the starch amylopectin, which has a high GI. Therefore, it’s rapidly digested and may cause blood sugar spikes. Alternatively, non- sticky rice is high in amylose and has a low GI, which slows down the digestion of starch.
Basmati rice is the overall best choice. Brown or white , it has the least amount of arsenic and the most vitamins and minerals, plus it’s not as calorically dense as most other types of long grain rice . Really, adding more rice to your diet, regardless of the type, is a healthy move.
White rice is the most common, but brown rice may have more health benefits . As a good source of several healthy minerals and antioxidants, brown rice may help prevent heart disease. On the other hand, white rice — especially sticky rice — provides fewer nutrients and may raise the risk of type 2 diabetes.