Glutinous rice

Glutinous rice, also called sticky rice or sweet rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (Oryza sativa L.). It has been cultivated in this area for 4,000 years. An estimated 85% of Lao rice production is of this type. Despite the misleading name, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and thus in theory should be safe for gluten-free diets. The word glutinous, meaning glue-like or sticky, comes from the Latin gl?tin?sus. The term glutinous rice refers to rice having no (or negligible amounts of) amylose, and high amounts of amylopectin, the two components of starch. Amylopectin is responsible for the sticky quality of glutinous rice.

Related Topics:
Rice - Lao - Laos - Northeast Thailand - Gluten - Glutenin - Gliadin - Gluten-free diet - Amylose - Amylopectin - Starch

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In Thai, Lao and Isaan, sticky rice is kao neaw (Thai ??????????) : "kao" means rice, and "neaw" means sticky.

Related Topics:
Thai - Lao - Isaan

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The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous types and Lao farmers rejected them in favour of their traditional sticky varieties. Gradually though, improved higher-yield strains of sticky rice became available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley was of the newer strains.

Related Topics:
Green Revolution - 1999 - Mekong

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