Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin gl?tin?sus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.
Glutinous rice flour is a type of flour made from short-grained sticky rice. This variety of rice is very common in Asia. Used as a sauce thickener or as a binding agent in baked goods, glutinous rice flour is known for its ability to withstand both refrigeration and freezing with no breakdown of the product. The flour itself is powdery, white and unparalleled in absorption. The chewy, elastic quality of the dough makes it a popular base for the creation of pastries and sweets throughout Asia, as it is able to withstand the heat and humidity common throughout the Southeast and the bitter cold that can be found in the Northwest. As a gluten-free flour, it is gaining popularity in the Western world, particularly for those who are required to maintain a wheat-free diet.
Glutinous rice, or sticky rice, is a common component in Asian cuisine. When cooked, glutinous rice becomes moist and firm but also develops a notable stickiness. This is the result of having a greater percentage of amylopectin than other types of rice. This starch component interacts with the surrounding water to form a chewy, sweet side dish. When it is not accompanying any number of traditional Asian main dishes, glutinous rice is being ground to make rice flour. This naturally sweet flour is then used to make buns, dumplings and assorted pastries.
Flour
Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. Sold in Asian markets across the U.S., this flour is known for its ability to absorb any liquid it comes into contact with, resulting in the creation of a slightly rubbery, clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra white in color and slightly sweet.
Uses
Glutinous rice flour is the choice of many for a number of reasons. It is easy to digest and is therefore a common ingredient in baby food or for dishes to be given to the elderly or infirm. Because it contains no wheat, it can be used to create products for those who follow a gluten-free diet. It is also used to bind ingredients in rice-based, lactose-free ice cream. Additionally, while the flour is known for its ability to take up moisture, it is also well-known for its ability to retain it, making it a wise choice for products that need to be frozen and then thawed, as these processes generally result in an overall loss of moisture when products are made with traditional flour.
Dietary Considerations
This type of rice was labelled “glutinous” because of its tendency to be glue-like when cooked, not because it actually contains gluten. It is therefore safe to use as part of a gluten-free diet. However, specific recipes must be sought as you cannot simply substitute glutinous rice flour for regular flour as their properties when added to other ingredients or used in baking are quite different.
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