Glutinous rice

Glutinous rice, also known as sticky rice or sweet rice, is a type of short-grain rice whose main characteristic is its highly adhesive and sticky texture after cooking. Despite its name, this rice does not contain gluten; it is called "glutinous" due to its dense and gummy consistency, a result of its high content of amylose and amylopectin.

Originating in Asia, and especially widely used in Thai, Vietnamese, Chinese, and Japanese cuisines, glutinous rice is essential in traditional dishes such as Japanese mochi, tamales in various Latin American countries, and various Asian desserts and side dishes.

In terms of its properties, glutinous rice is an important source of carbohydrates and quick energy. It has a relatively high glycemic index, so its consumption is recommended in moderation for people controlling their sugar levels. Furthermore, due to its unique texture, it is ideal for preparations where the rice needs to be compact or adhesive, such as in sushi rolls, rice balls, or fermented products.

In different Hispanic American countries, glutinous rice may be known as sticky rice, sweet rice, or simply dessert rice. It is important to clarify that it should not be confused with common rice or long-grain rice, as its use and texture are very specific to certain traditional recipes.