What makes sticky rice sticky?!
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Answers:
Sticky rice is a species of rice that contains more gluten that regular rice!. Gluten is a sticky starch that helps bind the rice together!.
The starch that is released when cooked!. To make it 'stickier' don't add all the water at once!. Rather, add a little bit at a time and stir constantly!. As it starts to dry up, add a little more!. That is the secret to making excellent risotto (substitute water with broth)!. A great rice for this is arborio rice and is grown in the plains of Piemonte and Lombardia in Italy!. But generally, any short grain rice will be sticky!.Www@FoodAQ@Com
The starch that is released when cooked!. To make it 'stickier' don't add all the water at once!. Rather, add a little bit at a time and stir constantly!. As it starts to dry up, add a little more!. That is the secret to making excellent risotto (substitute water with broth)!. A great rice for this is arborio rice and is grown in the plains of Piemonte and Lombardia in Italy!. But generally, any short grain rice will be sticky!.Www@FoodAQ@Com
If you're referring to the sticky rice used in sushi/sashimi, it's actually just a medium grain rice that's been treated with a little rice wine vinegar!. The shorter the grain, the more starch the rice gives up as it cooks!. So, medium grain is a lot stickier than long-grain, and short grain (such as Arborio, used in risotto) is the stickiest of all!.
With sticky rice, a small amount of vinegar is added, because the acid in the vinegar forces even more starch out of the rice!. The rice can then be molded/shaped according to the chef's design!.Www@FoodAQ@Com
With sticky rice, a small amount of vinegar is added, because the acid in the vinegar forces even more starch out of the rice!. The rice can then be molded/shaped according to the chef's design!.Www@FoodAQ@Com
Maybe the rice!. Why not look at the recipe!? Www@FoodAQ@Com
Gluten and starchWww@FoodAQ@Com