Glutinous rice

Glutinous rice, also known as sticky rice or sweet rice, is a type of rice characterized by its extremely sticky and soft texture when cooked. Unlike common white rice, it contains a higher concentration of amylopectin and less amylose, which gives it that gelatinous characteristic that makes it ideal for preparing traditional dishes in various Asian cultures.

This rice originates primarily in Southeast Asia, especially in countries like Thailand, Laos, Vietnam, and China, where it is a fundamental ingredient in typical recipes, both sweet and savory. In the cuisines of these regions, glutinous rice is used to make everything from desserts and snacks, such as Japanese mochi or Chinese rice cakes, to main courses and side dishes.

In terms of its properties, glutinous rice is a good source of carbohydrates and provides quick energy. Although it has the name "glutinous," it does not contain gluten, making it suitable for people with celiac disease or gluten intolerance. Its particular texture makes it an indispensable ingredient for recipes that require the rice to stay compact and slightly sticky.

In different Latin American countries, it may go by various names depending on the region, including sticky rice, sweet rice, or simply dessert rice, although the latter can also refer to other types of rice. To ensure authenticity and texture in recipes, it is recommended to specifically look for glutinous rice in specialized stores or Asian supermarkets.