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Description
It is most widely consumed in the areas where it is grown, as well as by Laos and Cambodia . In addition to direct consumption, it is often used as an ingredient in desserts/sweet dishes and in some industries such as brewing, flour, and snack.
It is derived from two kinds of starch in the kernels, namely amylose and amylopectin. Its greater amount of the latter one increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky color.
The major production areas are the upper northern and northeastern regions of Thailand where water is scarce. The most well-known and best quality is called "Sanpathong" which is grown mainly in the north of Thailand . The glutinous rice in the northeastern part mostly is "Duo-Juk" whose grain is shorter and less tender than Sanpathong.
It is derived from two kinds of starch in the kernels, namely amylose and amylopectin. Its greater amount of the latter one increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky color.
The major production areas are the upper northern and northeastern regions of Thailand where water is scarce. The most well-known and best quality is called "Sanpathong" which is grown mainly in the north of Thailand . The glutinous rice in the northeastern part mostly is "Duo-Juk" whose grain is shorter and less tender than Sanpathong.
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Glutinous Rice