Why is sticky rice stickier than regular rice?

The main reason is that the starch contained in glutinous rice can produce stickiness when heated in water.

In the eyes of many people, boiled starch is slimy and has no taste. Compared to starch, glucose seems to be a completely different substance.

It dissolves easily in water and tastes sweet. But in fact, starch is formed by the stringing of glucose molecules, so they are chemically the same class of substances, collectively known as sugars.

The simplest sugar, called monosaccharide, is the basic building block of all sugars, such as glucose, fructose, and galactose. Disaccharides are composed of two monosaccharide molecules linked, for example, sucrose is composed of a glucose molecule and a fructose molecule linked; Maltose is made up of two glucose molecules linked; The lactose in milk is made up of a glucose molecule linked to a galactose molecule.

Both monosaccharides and disaccharides are sweet. In addition, there are three sugars, four sugars, etc. Interestingly, the more monosaccharide molecules are linked together, the less sweet it is, and when it comes to starch, there are hundreds to thousands of glucose units, but there is no sweetness.

The content of direct starch in glutinous rice is relatively high, the water absorption is relatively poor, and the swelling is not very obvious, so the glutinous rice can not stick to the pot after cooking. Moreover, the gelatinization temperature of amylose is also relatively high, and the difficulty of gelatinization is also relatively large, so basically it is said that the glutinous rice will not stick after cooking; The fat content in glutinous rice will be higher than that of ordinary rice, and cooked glutinous rice will overflow fat during heating, so glutinous rice also has better anti-sticking properties.

There are two reasons why glutinous rice is not sticky. 1. The content of direct starch in glutinous rice is relatively high, the water absorption is relatively poor, and the swelling is not very obvious, so the glutinous rice can not stick to the pot after cooking. Moreover, the gelatinization temperature of amylose is also relatively high, and the difficulty of gelatinization is also relatively large, so basically it is said that the glutinous rice will not stick after cooking;

2. The fat content in glutinous rice will be higher than that of ordinary rice, and cooked glutinous rice will overflow in fat during heating, so glutinous rice also has better anti-sticking.

Steamed glutinous rice doesn't stick when it's hot, and it sticks when it's cool.

Just like we wrap zongzi, if they are cooked, they will not be connected to the pot, and they will be delicious after leaving the pot overnight.

3.Does the glutinous rice you buy soak in water before steaming?

Glutinous rice is not sticky, one is less water, and the other is adulteration.

It should be less water, or the heat is small, and it is really helping you look forward to adopting

<> rice is too soft and sticky, the best way to remedy it is to use vapor volatilization to reduce the moisture in the rice. There are a total of 3 steps, and the following is the detailed operation of remediating sticky rice:

Steps.

Turn over fluffy <>

Open the lid and fluff the rice while it is hot.

Leave to dry for ten minutes. > let it dry for about 10 minutes to allow the water vapor to evaporate.

Continue steaming. > then close the lid and continue steaming, repeating several times. end

No. Glutinous rice is more glutinous, and sticky rice is more sticky. Sticky rice is often used to make rice cakes and sake brewing.

Whereas, glutinous rice is called jiangmi in the north and glutinous rice in the south. It is used to make zongzi, eight-treasure porridge and various desserts, glutinous rice contains protein, fat, sugar and calcium.

Phosphorus, iron.

The vitamin content is very rich.

1. The color of glutinous rice is milky white or waxy white, opaque, and translucent; The whiteness of the sticky rice belly is small, and it is mostly transparent, which can be distinguished at a glance.

2. The shape of sticky rice grains looks smaller, and the shape of glutinous rice looks slightly larger and more than sticky rice.

Much thinner. 3. The hardness of sticky rice is very hard and the bite is very tough, while the stickiness of glutinous rice is relatively strong, and the taste of biting is very soft.

4. The hardness of glutinous rice is small, and the hardness of sticky rice is larger. The rice cooked by glutinous rice is cemented into a clump, and the expansion is not much, but the viscosity is large, bright and transparent, the rice cooked by sticky rice is expanded and scattered, and the rice yield is high after cooking, and the viscosity is relatively small with glutinous rice, the rice quality is brittle, and it is easy to break during processing.

How to choose sticky rice.

1. Look at the belly white: We can first look at the abdomen of sticky rice, which usually has an opaque white spot.

The white patches are called heart white if they are in the center of the rice grain, and if they are on the outside, they are called outer white. The protein content of this rock row is relatively low, the starch content is relatively high, and in general, the water content.

Rice grains that are too large or not too ripe have a larger belly.

2. Look at the hardness: the hardness of the rice grain is determined by its protein content, if the rice grain is harder, then their protein content is higher, and the transparency is better.

3. Look at the burst waist: the rice will be heated in the process of drying, and after the rapid heat occurs, the loss of flat thick branches inside and outside the rice grains will lead to the bursting waist. If it is a rice with a burst waist after eating, the nutritional value will be reduced, so the rock must be observed, if there are horizontal lines on the surface of the rice grains, it means that it is burst waist rice.

4. Look at the new age: rice will often age, the color of the aging rice will be darkened, the viscosity will be reduced, and it is not very fragrant, so it is necessary to carefully observe its color, if the surface shows gray pink or has white grooves, it is aged rice. If there is a musty smell, it also means that it is aged rice.

Sticky rice is a kind of edible rice, the rice grains are slender, crystal white, high oil content, smooth and soft, and the teeth and cheeks are fragrant after meals, mainly used to make rice. Glutinous rice is viscous and is divided into two types: indica glutinous rice and japonica glutinous rice, and the limb nucleus of rice grains is generally oval. So sticky rice is not glutinous rice.

Historical digging. In southern China, it is called glutinous rice, while in the north it is mostly called jiangmi. Glutinous rice is the main ingredient for making sticky snacks, such as zongzi, eight-treasure porridge, rice cakes and other desserts, and glutinous rice is also the main ingredient for brewing rice wine in the southern region of mash (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.

The sticky rice relies on the unique local soil, water quality, climate and humanities and other factors, and uses unique breeding and processing technology to produce, and the rice quality is crystal bright, rich in luster and oily texture.

Glutinous rice.

Sticky rice is also known as millet.

Sticky rice is actually a very sticky rice, and glutinous rice is a kind of sticky rice.

Sticky rice includes yellow rice, which is sticky millet, and glutinous rice, which is also known as Jiang rice.

Sticky rice is mainly used to make fried cakes and make rice wine.

The difference between sticky rice and glutinous rice:It is also called black glutinous rice.

Black pearls. Its outer skin is blackish-purple or purplish-red, and the interior is creamy white.

The feel is different, the glutinous rice is more moist in the hand, and the handful is held vigorously in the mobile phone, which can grind off the slag; The sticky rice feels hard in the hand, and if you hold it hard, you can hear the subtle friction between the rice and the mold, and it will not fall off the slag.

After soaking in warm water for the same amount of time, glutinous rice is easily twisted into powder by hand, and sticky rice can also be crushed, but it has a strong grainy feeling.

The main reason is that the starch it contains can become sticky when heated in water. Many dishes are thickened before they come out of the pan, using the stickiness of starch. The starch is slimy and has no taste.

When heated in water, amylose is not very sticky, whereas amylopectin is very sticky. This is because all parts of the amylose molecule can be in close contact with water molecules, and the molecule contains a large number of hydrophilic hydroxyl groups, so amylose can be dissolved in hot water, unable to form a colloidal solution, and the viscosity is not strong.

Due to the high degree of branching, it is difficult for water molecules to enter the molecule, and the molecules are only "expanded" in hot water, and cannot be completely dissolved in Paihui water to form a colloidal solution, so the viscosity is strong. Ordinary rice contains a lot of amylose and is not very sticky. Glutinous rice, on the other hand, only contains amylopectin and is very viscous.