Glutinous Rice

Also known as sticky rice or sweet rice, is a unique variety of rice cultivated primarily in South East Asia and East Asia. There are several varieties of glutinous rice available in Vietnam, one of which is a speciality similar to yellow sticky rice. The Northern midlands and plains are the primary growing regions for this kind of Vietnam rice. Despite its name, glutinous rice does not contain gluten but gets its sticky texture from a high amylopectin content.

Glutinous rice has a short, plump grain and a chewy, sticky consistency when cooked. The natural sweetness and sticky texture of glutinous rice make it a versatile ingredient in both savory and sweet applications.



Sticky rice, known in some places as waxy rice, is a very popular short grain rice in Asia. Especially when cooked, rice has sticky properties. Sticky rice is harvested from glutinous rice. Laos is a country that grows many of these types of rice with rice production up to 85%.

In Vietnam, there are many types of sticky rice, one of them is also a specialty such as yellow flower sticky rice. This type of sticky rice is mainly found in the Northern midlands and plains. In addition to the yellow flower sticky rice, there is also Tu Le sticky rice, which is considered a specialty of Yen Bai province.

Glutinous rice has a full round shape, white color, takes a long time to eat and has a rich flavor. And another specialty of glutinous rice is goose sticky rice with long grain and light aroma, often grown in the Mekong Delta. Sticky rice can be processed into a variety of dishes, from traditional dishes. such as banh chung, banh tet, or common daily dishes such as sticky rice, tea,… In addition, glutinous rice is also the main raw material for storing sticky rice wine, soaking can wine,…


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