Red Cargo Rice
Unit/Weight : 1Kg
Brand : Aroy-D
Country : Thailand
Glutinous rice is a type of 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.
While called "sticky", it is not to be confused with the other varieties of Asian rice, which become sticky to one degree or another when cooked.
Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets. It is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (those are the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.
Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white in color and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color. Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation. Governments have issued advisories about toxic dyes being added to colour adulterated rice. Both black and white glutinous rice can be cooked as grains or ground into flour and cooked as a paste or gel.
How to prepare Red Glutinous Rice:
Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice.Let the rice stand in water for 6-8 hours.
Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steaming basket. Put 6-8 cups of water in sticky rice steamer.
Then place bamboo steaming basket inside sticky rice steamer.
Be sure the bottom of the basket does not touch the boiling water.
Place a standard 8 inch lid loosely over the top of the basket.
Turn on the heat, medium/high,
steam the rice for 45 minutes (or until tender).