Glutinous rice

Glutinous rice is a rice type with very low amylose content that becomes sticky when cooked. Despite its name, it contains no gluten.

Amylopectin: A highly branched starch molecule made of glucose units. Its abundance gives cooked glutinous rice its characteristic sticky texture.
Mochi: A Japanese food made from pounded glutinous rice or rice flour. Pounding cooked glutinous rice creates mochi’s dense, elastic texture.
Asian rice: Asian rice is the domesticated cereal species Oryza sativa. Most glutinous rice varieties belong to this cultivated species.
Non-glutinous rice: Non-glutinous rice is rice with more amylose, typically producing separate grains when cooked. Its higher amylose content contrasts with glutinous rice’s cohesive texture.
Amylose: A mostly linear starch molecule composed of glucose units. Glutinous rice contains very little of this starch component.
Zongzi: A Chinese dish of glutinous rice and fillings wrapped in leaves and steamed. Glutinous rice holds together inside the leaf-wrapped parcels.
Rice domestication: Rice domestication is the process by which wild rice became a cultivated crop. Glutinous varieties emerged within the long history of rice cultivation.
Japonica rice: Japonica rice is a rice subspecies with short, often round grains that become relatively moist when cooked. Some japonica rice is moderately sticky, but it is not the same as glutinous rice.
Rice: Rice is the edible seed of grasses in the genus Oryza. Glutinous rice is a specialized type of rice.
Sticky rice: A cooked rice dish made from glutinous rice, especially common in Southeast Asia. It is a staple preparation that showcases the grain’s cohesiveness.

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