Ingredient: Rice - Medium and short-grain rice
Category: Rice
Season: All
Medium- and short-grain rice Here the grains are not long and thin, but rounder and plumper. (See also Pudding Rice)
In Japan there are several varieties of short-grain rice, ranging from the mildly sticky to the very sticky rice used to make sushi (it makes absolute sense that in the countries where chopsticks are used, rice with a stickier, more clinging consistency is far more manageable).
This is sometimes called 'glutinous' rice, but as rice does not contain any gluten, it's a false name and better to describe it as sticky rice, which is much more accurate. |