Sticky rice is commonly found in sushi dishes.
Rice is classified based on characteristics such as length, shape, texture, color, opacity and smell. Sticky rice possesses a sweet aroma and flavor and a sticky texture. Stickiness is determined by starch. Sticky rice contains high amounts of starch that account for its unique texture. It is popular in nations that use chopsticks to eat since it clumps and can be easily picked up. Despite universal similarities, many different varieties of sticky rice exist. Add this to my Recipe Box.
Japanese
Japan boasts two varieties of sticky rice: koshihikari and mochigome, both of which are short-grained. Koshihikari is oval and see-through and comes in brown or white varieties. The Japanese often use it to make sushi. Mochigome is white, round and clouded, and chefs use it to make a sticky rice dish called mochi, as well as rice cakes.
Bhutanese Red Rice
Bhutanese red rice is popular in India, Sri Lanka and the Himalayas. The grains are of medium length and are shaped like small pellets, with an opaque color and a soft, sticky texture. The color varies between pink and red. This rice features an earthy flavor. It is desirable because it contains the nutrients of brown rice but can be cooked quickly like white rice.
Chinese Sticky Rice
Chinese sticky rice features a short grain, an oval shape, a clouded color and a very sticky texture. It can be obtained in either white or brown varieties. This type of sticky rice is consumed in China, Korea, Japan and many parts of Southeast Asia, such as Thailand, Laos, the Philippines and Vietnam. It is used to make sweet, soft rice desserts and dishes known as "mochi" that are popular in Japan. Mochi is a pulverized rice paste that is wrapped around different types of food, such as ice cream and sweet bean desserts.
Arborio Rice
Arborio rice is popular in Europe and North and South America. It features a short grain, an oblong shape and is white, opaque, sticky and soft. Arborio rice is most commonly grown in the Po Valley of Italy and is used primarily as dessert rice in puddings or in dishes like risotto.
Calrose
Calrose is a variety of sticky rice that is prevalent in the United States and is often used in American sushi restaurants. It is incorporated in many kinds of cooking in people's homes. It has a short grain and is small, round and cloudy, with a soft sticky texture. Calrose rice is usually grown in California and can be obtained in either white or brown.
Tags: sticky rice, sticky texture, short grain, Arborio rice, either white, either white brown