
	Where results make sense

Topic: Glutinous rice

Related Topics

Rice dumpling

Mochi

Lunar New Year

Chinese new year

Japanese New Year

Steaming

Dumpling

Gluten

Lim Bo Seng

Sugar

Celiac disease

Rosemont, Illinois

Dermatitis herpetiformis

Malaysia

Chinese new year

In the News (Fri 4 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	The Asia Rice Foundation: Let's Eat
		Glutinous rice tends to be white and opaque and is very sticky when cooked.
		Since rice has no cholesterol, only a trace of fat, and provides about 160 calories per cooked cup, it is not surprising that it is the backbone of a successful weight-loss regimen, the "rice diet," developed by Dr. Walter Kempner of the Duke University Medical Center in the late 1930s.
		Rice just about trebles in bulk when cooked (i.e., 1 cup of rice produces 3 cups of cooked rice) and this is by absorbing water.
	www.asiarice.org /sections/letseat/eat.html (1041 words)

	The Asia Rice Foundation: Thailand Rice Articles
		Glutinous rice is getting a hand at overcoming its image as the country bumpkin of rice, with a little help from producers of the powerful traditional wine.
		Glutinous rice is the staple food of the Isaan folks.
		There are two kinds of glutinous rice: white glutinous rice that can be eaten as an accompaniment to a main meal, or as desserts with added coconut milk and sugar.
	www.asiarice.org /sections/whatsnew/Thailand48.html (1169 words)

	Rice - ACCOMPANIMENTS
		Basmati Rice is grown in the foothills of the Himalayas in India.
		Rice is Japan's most important crop, and is inextricably intertwined with Japanese culture; rice was once used for currency, and the Japanese word for rice (gohan) has the general meaning of "meal".
		Wild rice is used at Thanksgiving for stuffing the turkey, a symbol of the fact that wild rice was an important staple food for the early settlers when the wheat and barley was scarce.
	www.porkpeople.com /accomrice_varieties.html (1315 words)

	Glutinous rice - Wikipedia, the free encyclopedia
		Glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand.
		Sticky rice is the main rice eaten in Laos, Northern Thailand, and the northeast Thai Isan region.
		In the Philippines, sticky rice is known as 'malagkit', sticky rice flour is known as 'galapong'.
	en.wikipedia.org /wiki/Glutinous_rice (1617 words)

	Glutinous rice - Free net encyclopedia
		The term glutinous rice refers to rice having no (or negligible amounts of) amylose, and high amounts of amylopectin, the two components of starch.
		The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous types and Lao farmers rejected them in favour of their traditional sticky varieties.
		In the Philippines, sticky rice is known as galopang.
	www.netipedia.com /index.php/Glutinous_rice (580 words)

	Thai jasmine rice, glutinous rice, noodles and wrappers
		Commonly it refers to sticky rice, which is the mainstay of the diet in the northern and north-eastern regions of the country.
		Although it is planted in the north and the north-eastern regions, glutinous rice is the most popular since it is eaten elsewhere in the country, most frequently in sweet snacks or desserts.
		The rice is sweetened and flavored with coconut milk, and is especially popular in the mango and durian season, when huge amounts of sticky rice are sold to eat with these precious fruits.
	www.royalthai-cuisine.com /cooking/rice.htm (1811 words)

	Chow Times: Glutinous Rice Ball (Tangyuan) with Sesame Peanuts
		To the Chinese, Glutinous rice ball (tangyuan) is eaten all year round, although it is commonly associated with the Chinese New Year, and the Lantern Festival.
		Glutinous rice ball is made by mixing glutinous rice flour with a small amount of water and form into balls and is then cooked in boiling water and served in syrup water.
		Making the glutinouse rice ball coating is an iterative process in which you make one layer at a time until the size of the ball is double the filling size.
	chowtimes.com /2006/03/glutinous_rice_ball_with_sesam.html (534 words)

	Rice Flour :.
		Non-glutinous rice flour, a fine and naturally white powder, is produced from selected quality white milled rice by wet-milling process.
		Glutinous rice flour, a fine and naturally white powder, is produced from selected quality glutinous milled rice by wet-milling process.
		Glutinous or waxy rice flour is often called by the recipes of the traditional Asian foods.
	www.thaiwah.com /new_web/twc/rice.html (301 words)

	White Sticky Rice
		known as "glutinous" rice or "sweet" rice, this starchy grain is steamed dry after prolonged soaking to yield a sticky, chewy texture.
		Steamed sticky rice is the staple food of northern and northeastern Thailand, where it replaces the regular steamed rice of the central region.
		Avoid steaming the rice directly on a steamer rack lined with dampened cloth (as suggested by some sources) because the moisture the cloth absorbs is likely to turn the grains touching it into a mushy, gooey mass.
	www.thaifoodandtravel.com /ingredients/stickyr.html (1249 words)

	IRRI - International Rice Research Institute
		Glutinous rice is considered a premium variety in China and commands a higher price among consumers.
		The farmers grow rice on the fertile Yunnan plateau in southern China, where a disease of rice known as blast is a constant threat.
		Rice blast is caused by a fungus that infects rice plants at any growth stage.
	www.irri.org /media/press/press.asp?id=53 (823 words)

	News Release: NC State Geneticists Study Origin, Evolution of "Sticky" Rice
		Glutinous rice lacks amylose; in fact, it is the lack of amylose that gives it its sticky composition.
		Glutinous rice is the staple food in some areas in Southeast Asia, including parts of Laos, Thailand and Cambodia, the researchers say.
		Looking at the geographic locations of the rice DNA sequences that are direct ancestors of the mutation, the researchers found fairly strong evidence that Southeast Asia was the geographic origin of sticky rice.
	www.ncsu.edu /news/press_releases/02_10/275.htm (904 words)

	Rice Varieties like Basmati, Jasmine, Della, Kalijira, Black Rice, red Rice
		It is a medium rice with a characteristic white dot at the center of the grain.
		Simmer 1 part rice with a little butter, reduced wine, and chopped onion; then, stirring constantly, slowly add to the simmering mixture 2 1/2 to 3 parts hot water or stock until the rice is cooked, about 25 minutes.
		Wild rice is not a rice it is a grain.
	www.ricegourmet.com /About_RiceVarieties.htm (1879 words)

	Rice Types- How to prepare Rice
		Sticky rice is more glutinous than other varieties and any form of rice like long, short and medium rice could be sticky when cooked.
		Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes.
		This rice may not be rinsed as it may be coated with nutrients.
	www.ricegourmet.com /About_RiceTypes.htm (917 words)

	Capital Rice : Glutinous Rice (Site not responding. Last check: 2007-10-13)
		Glutinous rice can be easily distinguished from other varieties by its milky colour.
		Market Facts : Glutinous rice is most widely consumed in the ares where it is grown, as well as by certain communities in Laos and Cambodia.
		However, export of glutinous rice has rapidly increased in the recent years.
	www.capitalrice.com /products.asp?page=glutinous (164 words)

	08-16-00 Rice research another step forward for green revolution
		These rice plants are infected with the fungal disease blast, which causes portions of the plant to die and reduces yields.
		Rice is a primary food and leading source of caloric intake for more than half of the world's population, and is clearly the most important single food crop on Earth.
		Normally, rice producers in China might choose to produce about 20 percent glutinous varieties to meet market demands, Mundt said, but in some regions problems with blast have caused growers to almost give up trying to grow the glutinous rice varieties.
	oregonstate.edu /dept/ncs/newsarch/2000/Aug00/rice.htm (1064 words)

	Making Asian Sticky Rice or Glutinous rice
		Sticky rice is, in many parts of Asia, the rice of the "common people".
		In many Asian societies, sticky rice is considered somewhat "lower class", but this comes not from the quality of the rice, but from the fact that it is usually eaten with bare hands.
		In Thailand, where I live, sticky rice is very common in the North (Nua), and in the Northeastern (Issan) part of Thailand.
	asiarecipe.com /stickyrice.html (325 words)

	Retail Glutinous Rice Price in Vientiane
		In an economy where glutinous rice production and consumption are dominant economic activities the price of rice is an important determinant of the structure of incentives to the farmer and the pattern of consumption of civil servants and state enterprise employees.
		Rice is an important wage good so the price of rice impacts on the real wage of workers in the monetary sector.
		Glutinous rice, which is a staple in the consumption habits of the Lao population, is a homogeneous good for which there is little scope for product differentiation.
	home.vicnet.net.au /~lao/laostudy/g_rice.htm (1349 words)

	MotherNature.com - Glutinous Rice (Site not responding. Last check: 2007-10-13)
		Glutinous rice, which does not contain gluten, yields an attractively sticky, dense rice when cooked.
		Glutinous rice comes in white or fl (actually rust colored) varieties.
		Store rice in a cool, dry area in a sealed glass or plastic container, away from the open air and moisture.
	www.mothernature.com /Library/Ency/Index.cfm/id/1770009 (540 words)

	Genetic Diversity and Disease Control in Rice Nature 406, 718 - 722 17aug00 (Site not responding. Last check: 2007-10-13)
		Glutinous or 'sticky' rice varieties are used for confections and other speciality dishes and have higher market value than other rice types, but have lower yields and are highly susceptible to blast.
		The rice varieties were grown as monocultures or mixed in Shiping and Jianshui counties in 1998 and 1999.
		As a result, glutinous rice in mixtures produced 18.2% of monoculture yield, on average, though it was planted at rates of only 9.2 and 9.7% that of monoculture in 1998 and 1999, respectively (see also Fig.
	www.mindfully.org /GE/Rice-Diversity-Yield.htm (3520 words)

	Company Products Glutinous Rice
		Market Facts : Glutinous rice is most widely consumed in the areas where it is grown, as well as by certain communities in Laos and Cambodia.
		Completely soak Glutinous Rice in water for 2 or 10 hours, Depending on the age of rice.
		The rest shall be Head rice having the length as from 5.0 parts onward.
	www.pechsiam.com /glutinous_sweetrice.htm (427 words)

	Chow Times: Rice Archives
		Fried rice originates from China and is made typically from cold leftover rice and leftover ingredients.
		She used Basmati rice because it's fluffy and the rice are separated when cooked (i.e.
		The main ingredients for this dish are glutinous rice, chinese sausage, shitake mushrooms, dried shrimp, shallots and garlic.
	chowtimes.com /recipes/rice (1422 words)

	Recipes - Glutinous Rice Shiu Mai recipe
		Pound the cooked glutinous rice into a puree, then add the seasoning and mix well.
		Stir all the minced ingredients into the glutinous rice, season to taste, and divide the mixture into 16 equal portions.
		Place 1 tablespoon of glutinous rice filling in the center and wrap it up, forming a basket.
	www.asianonlinerecipes.com /dim_sum/glutinous_rice.php (108 words)

	RecipeSource: Steamed Glutinous Rice
		Simply place a dampened cloth or a slice of bread and I or 2 tablespoons of water over the surface of the rice, cover, lower the heat to a simmer and cook until rice is tender.
		S.C.] Steamed Glutinous Rice: Glutinous rice may be prepared in the same manner as steamed long- grain rice by increasing the soaking period to 4 hours and the cooking time to 35 minutes.
		Then for each cup of rice, sprinkle 1 tablespoon of water over the surface of the rice, cover and simmer over low heat until the rice is hot.
	www.recipesource.com /ethnic/asia/chinese/steamed-glutinous-rice1.html (327 words)

	Cereal Chem 1997 \| Effect of Aging on the Quality of Glutinous Rice Crackers.
		The experiment was conducted to study the effects of aging on the physicochemical properties of two Thai cultivars of milled glutinous rice (RD6 and RD8).
		Samples from both rice cultivars were used to make rice crackers to study the effects of aging on quality.
		Volume expansion of rice crackers made from RD6 and RD8 cultivars tended to decrease during storage which resulted in an increase in the hardness of the crackers.
	www.aaccnet.org /cerealchemistry/abstracts/1997/0101-03R.asp (290 words)

	IYR 2004: Rice recipes: Desserts
		Soak the glutinous rice thoroughly in water and drain.
		Scoop steamed rice out of the steamer while still hot and mix it evenly with the jujubes, raisins, pine nuts, dark brown sugar, soy sauce and sesame oil evenly.
		Pour 3 cups of water in a pot and boil, add the sugar, cumin and caraway to the water, and stir until the sugar dissolves and the water becomes light brown.
	www.fao.org /rice2004/en/sweets.htm (444 words)

	Molecular Evidence on the Origin and Evolution of Glutinous Rice -- Olsen and Purugganan 162 (2): 941 -- Genetics (Site not responding. Last check: 2007-10-13)
		Glutinous rice exemplifies the capacity for plants to evolve
		37 glutinous and 68 nonglutinous rice accessions that are representative
		Genetic diversity in glutinous and nonglutinous rice accessions
	www.genetics.org /cgi/content/full/162/2/941 (4272 words)

	Sticky Rice \| Steamer, Rice, Recipes \| Temple of Thai
		Thai sticky rice, is a long grain rice which is glutionous when cooked.
		Sticky rice is also known as sweet sticky rice, glutinous rice, or 'kao nee-oh' in Thai.
		Purple sticky rice (aka fl rice or 'kao neow dom' in Thai) is nutty and flavorful like wild rice.
	www.templeofthai.com /food/sticky_rice (338 words)

	Mochi Rice-Cake 餅　もち　おもち
		Mochi is a Japanese food, made by pounding glutinous rice to a paste, then drying it in slabs.
		Japanese mochi is made of white rice, but American health-food mochi is made with brown rice, and sometimes raisins and cinnamon.
		Rice caked (mochi) were originally made as offerings for the Temnangu Shrine in Domyoji.
	www.geocities.com /scocasso/mochi/mochi01/mochi01.htm (3927 words)

	[No title]
		Glutinous Rice Dough (2 recipes, salty and sweet) Yield: 2 1/2 to 3 doz.
		Sweet dough: 2 cups glutinous rice flour 1 1/2 mashed, cooked sweet potato (1 1/4 lb) 1 cup brown sugar (lightly packed) 1/4 cup water To make the wrapper: Mix the first 2 ingredients in a bowl.
		Slowly add the limestone water, which has been scented with bai dteuy essence or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.
	www.gfrecipes.com /glutrice.txt (2538 words)

	Sticky Rice (Glutinous Rice / Kow Neyo) Recipe \| Recipezaar
		The sticky rice is actually a short-grain glutinous rice.
		Use a rice cooker or something and be sure not to get a steam burn when checking its doneness.
		Properly cooked sticky rice actually has a bit of a dry feel on the outside, while still being rolled oe squeezed in a ball easily.
	www.recipezaar.com /10876 (494 words)

Try your search on: Qwika (all wikis)