Make Thai Sticky Rice at Home
It is interesting that glutinous rice does not contain any gluten, but has the same texture and feel of foods high in gluten. Could it could be used to replace gluten in some foods? Anyway, an excellent gluten free choice for people on a gluten free diet.
Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice and pulut) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous 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.
Similar to Laos, glutinous rice is also known as khao niao, Lanna or khao nueng). Northern Thais (Lanna people) and northeastern Thais (Isan people), as most other Tai peoples except Central and Southern Thais, traditionally eat glutinous rice as their staple food. Glutinous rice is also used as the basis for the brewing of sato , an alcoholic beverage also known as “Thai rice wine”. Famous in Thai cuisine is (khao niao mamuang) Thai sweet coconut sticky rice with mango.