Rufipogon and the main Chinese
Pick a medium-grain white rice, which is the standard in Chinese cuisine. A fresh batch of this variety turns out sticky in your rice cooker, which makes it easy to eat with chopsticks, yet it also has the ability to separate into individual grains.
What is Chinese Sticky Rice called? Chinese Sticky Rice is called Lo Mai Fan or Loh Mai Fan in Cantonese and nuòmǐ fàn in Mandarin. In Traditional Chinese, it's written as 糯米飯; and in Simplified Chinese, it's written as 糯米饭. Sometimes, it's also called Cantonese Sticky Rice or sticky rice with Chinese sausage.
Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g) is a family of fried rice dishes popular in Greater China and around the world.
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Essentially made with just rice and water, congee is commonly known as Chinese rice porridge or Jook/Zhou/粥 in Chinese. It's like a soft, runny version of steamed rice. That is why in some regions of China, this dish is also called Xi Fan/稀饭 which literally means diluted rice.
Bamboo Rice, also known as Mulayari is actually the seed of a dying bamboo shoot that is produced at the end of its life span.
Rice Cooked in Bamboo Tubes, also called Bamboo Rice or Fragrant Bamboo Rice, is a type of roasted food consisting of rice and some spices, contained in a bamboo tube. Generally, it is made by people who live in mountainous regions.
White basmati rice is the most popular type used in Chinese restaurants. Basmati rice cooks quickly and has a fluffy texture. Basmati rice pairs well with stir fry dishes, curries, and other flavorful dishes.
The most popular medium grain japonica rice is Calrose grown in California, which has about 18% amylose content. Calrose rice tends to be soft and slightly sticky, making it an all-purpose rice with desirable cooking properties and used by many Chinese restaurants as plain table rice or to flavor as sushi rice.
Long grain white rice is the best to use as it holds its shape and stays separate when stir-fried. Plus, it's less sticky compared to short-grain rice. Jasmine is my top choice because it has a light floral aroma, is not too sticky when cooked, and is slightly dry in texture.
Fried rice recipes typically call for Chinese-style medium-grain rice, though Thai-style versions use fragrant jasmine, and Japanese-style fried rice can even be made with short-grain sushi rice.
The most common variety is the Koshihikari rice (or koshi rice), a white, polished short grain which is used in almost everything from sushi to chirashi bowls. The rice grain, which has a shiny sheen, is more sticky than other varieties as it has a higher starch content.
Asian rice – Oryza sativa – is part of a grass that was first cultivated in China over 8,200 years ago. There are over 40,000 different varieties of Asian rice, which are broken into four major subspecies: indica, japonica, aromatic, and glutinous.
With higher protein content than both rice and wheat, a small bowl of bamboo rice has a lot more protein than regular rice which makes it ideal for weight watchers as well as for people who are looking for an enhanced protein intake without adding too many calories in their diet.
Sticky rice is a traditional staple of Chinese cuisine and construction (file photo).
Besides being a symbol of virtue, bamboo was believed to be endowed with soul and emotion. The mottled bamboo is the "bamboo of imperial concubines." This epithet has its origins in a story about Emperor Shun, who died of overwork during an inspection tour of the south.
The everyday rice that Japanese people eat — is a type of rice called Japonica rice. Japonica rice is known for its stickiness that is perfect for eating with chopsticks and holds together well. Compared to what you might consider “white rice” outside of Japan, it is less dry and with shorter grains.
The scientific name for the 3-layer lucky bamboo plant is Dracaena Braunii. It is also known by various other names, such as Friendship Bamboo, Curly Bamboo, Chinese Bamboo, and Chinese Water Bamboo. It is the most common indoor plant in various parts of the world like India, China, and Taiwan.
What is Sticky Rice? Hailing from southeast and east Asia, sticky rice – also referred to as glutinous rice or sweet rice – is known for its propensity to be more compact.
Chinese Black Rice is also known as “emperor's rice” or “forbidden rice” because it was once cultivated exclusively for the Chinese emperor and aristocracy to ensure good health and longevity. Historically, black rice's scarcity was also a result of low yield: it produces just 10% of the harvest of other varieties.
Sticky rice has an unusually high amount of amylopectin and is very low in amylose, helping the grains stick together as they cook. It's similar to sushi rice, but significantly stickier.
Many people think that the golden-brown color in the rice comes from soy sauce and sesame oil. And while both of those ingredients do add a bit of color, most of the color actually comes from properly cooking the rice on its own to a golden color before adding the rest of the ingredients.
Rinsing rice before cooking is an Asian practice to remove dirt, dust and excess starch; but it's actually optional. However, we recommend cooking with a little less water if you rinse, because, without the starch to absorb the bit of extra water, your white rice may turn out too mushy.