Glutinous rice (sometimes there are also the names “sticky rice”, “sweet rice”) is a rice variety in Asia, characterized by a pronounced taste and high strength when cooked. This kind of rice is especially often used for cooking sweet dishes (and therefore is sometimes called "sweet").
Glutinous rice usually does not contain gluten and can be safely consumed in an appropriate diet [1] . It differs from ordinary rice in the absence or minimal content of amylose and a high content of amylopectin ; the latter gives it “stickiness”. Genetic differences between regular and sticky rice are the point mutations of one gene responsible for the amylose biosynthesis [2] .
In Vietnam, glutinous rice, pork, and mung bean are the ingredients for making traditional bantyang pies for Tet . Sticky rice is used there throughout the year as a basis for sweets cooked in banana leaves.
Notes
- ↑ Raymond, N., Heap, J., Case, S. Practical Gastroenterology . September 2006 .-- P. 73.
- ↑ Olsen, KM, Purugganan, MD Molecular Evidence on the Origin and Evolution of Glutinous Rice . // Genetics . - 2002. - Vol. 162. - P. 941-950.