Hi All!
After hearing about sticky rice from some of you (and Gabes' "gooey" rice) I decided to try it. As you know, I rarely eat grains, but if I do, it is rice.
JoAnn, I used your crockpot recipe - 5 1/2 cups water to one cup of glutinous rice overnight on low. I had it for breakfast and LOVED it! It had the consistency of rice pudding, which used to be one of my favorites until I found that there are no substitute "milks" I can tolerate.....the nut milks and potato milk have carrageenan, I can't do soy or coconut milks , etc. Anyway, I added some maple syrup and cinnamon, and it seemed like rice pudding! WAHOO!!!
I have 2 questions. First, are there any recipes that use glutinous rice (or its "broth") as a thickener for gravies, soups, etc. ? It seems like it might work. Second (Tex may know this one) - what is it that makes this rice so gooey. IOW, the fraction that does this - would it be likely to be more or less immunogenic than plain old rice? Just wondering.
Love,
Polly
:thumbsup: for sticky rice!
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
:thumbsup: for sticky rice!
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
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MBombardier
- Rockhopper Penguin
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Okay, I found out what glutinous rice is (thank you, Wikipedia) but I don't know any brands. There is a large Asian population here, so I suspect Costco would even carry it. Can anyone tell me brands to look for? Or key words? Or should I just go shopping with my Korean friend? 
Marliss Bombardier
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
Marliss,
I found it is a regular grocery store in the Asian section. One brand name is Botan. The one I got is Hakubai Sweet Rice, and it lists "glutinous rice" as the only ingredient. It often comes from Japan or Thailand and can be described as sweet, glutinous, or sushi rice. Of course, this is my first experience with it - others probably know a lot more. I'll bet your Korean friend would know exactly what to buy!
Love,
Polly
I found it is a regular grocery store in the Asian section. One brand name is Botan. The one I got is Hakubai Sweet Rice, and it lists "glutinous rice" as the only ingredient. It often comes from Japan or Thailand and can be described as sweet, glutinous, or sushi rice. Of course, this is my first experience with it - others probably know a lot more. I'll bet your Korean friend would know exactly what to buy!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
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Gabes-Apg
- Emperor Penguin
- Posts: 8332
- Joined: Mon Dec 21, 2009 3:12 pm
- Location: Hunter Valley NSW Australia
Polly
for savory, when the rice is hot just finished cooking, take out excess and for an easy to digest meal i stir an egg through it so the egg just cooks and maybe have some poached chicken with it, as i make my rice using 70% water 30% home made stock, it has flavour etc,
the main reason i started to did this was that my naturopath friend said that the liquid is healing to the gut if it is inflammed.
THanks to lyn (Bifcus) suggestions on the weekend i am going to try the non savoury version of using cinamon
for savory, when the rice is hot just finished cooking, take out excess and for an easy to digest meal i stir an egg through it so the egg just cooks and maybe have some poached chicken with it, as i make my rice using 70% water 30% home made stock, it has flavour etc,
the main reason i started to did this was that my naturopath friend said that the liquid is healing to the gut if it is inflammed.
THanks to lyn (Bifcus) suggestions on the weekend i am going to try the non savoury version of using cinamon
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Polly, so glad you liked the rice! After experimenting with texture, I use 5 cups of water per 1 cup of rice in the crock pot. I put banana and cinnamon in it for breakfast and have at times added maple syrup. It has a wonderful consistency that just feels soothing and tastes good. I've also used it for dinner with fish mixed in with some seasonings and it warms up well in the microwave.
Marliss, I bought a large amount the last time I was at a Chinese market near my home and you want to look for "sweet rice" or "glutinous rice". Next time I go to the grocery store I'm going to check to see if they carry it, but it's just as easy for me to go to the Chinese market where I also purchase guar-free coconut milk.
Polly, I haven't experimented with it for gravy because I usually use corn starch, but I'll bet if you blended it in a blender you could use it for a thickener.
This type of rice has really become a comfort food for me. JoAnn
Marliss, I bought a large amount the last time I was at a Chinese market near my home and you want to look for "sweet rice" or "glutinous rice". Next time I go to the grocery store I'm going to check to see if they carry it, but it's just as easy for me to go to the Chinese market where I also purchase guar-free coconut milk.
Polly, I haven't experimented with it for gravy because I usually use corn starch, but I'll bet if you blended it in a blender you could use it for a thickener.
This type of rice has really become a comfort food for me. JoAnn
Courage is being scared to death, but saddling up anyway. John Wayne
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Joefnh
- Rockhopper Penguin
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- Location: Southern New Hampshire
While I have not tried glutinous rice. I make sticky to gooey rice every week for lunches and dinners. Like Gabes I flavor mine with chicken stock and sea salt that came from the meat I prepare on the weekends.
I have found that when needed that the gooey rice is great. I have not tried it in a crockpot yet, Its made on the stove top using about 4 cups water to 1 cup of rice.
So far I have only used long grain white rice whats the advantage of the glutinous rice?
--Joe
I have found that when needed that the gooey rice is great. I have not tried it in a crockpot yet, Its made on the stove top using about 4 cups water to 1 cup of rice.
So far I have only used long grain white rice whats the advantage of the glutinous rice?
--Joe
Joe
Great to hear of your success Polly,
Next thing will be to try looking for black sticky rice.
Like white sticky rice, but a dark purplish colour. It has the bran left on, so higher fibre. To start with you can cook it half and half with white sticky rice. Traditionally cooked like your sweet rice pudding - ie add sugar. The colour puts some westerners off as we just aren't accustomed to food that colour. But I like that it looks more interesting.
Lyn
Next thing will be to try looking for black sticky rice.
Like white sticky rice, but a dark purplish colour. It has the bran left on, so higher fibre. To start with you can cook it half and half with white sticky rice. Traditionally cooked like your sweet rice pudding - ie add sugar. The colour puts some westerners off as we just aren't accustomed to food that colour. But I like that it looks more interesting.
Lyn
Polly,
The characteristic that makes glutinous rice unique is the form of it's starch. Most rice, (in fact, most grains), has starch composed of somewhere between 15-30 % amylose, and 70-85 % amylopectin. Glutinous rice, (also called waxy rice), on the other hand, has virtually no, (or at least negligible amounts of), amylose, and the high amylopectin content is the source of it's sticky quality. There are also similar varieties of corn, (usually called waxy corn), which have low amounts of amylose, and high percentages of amylopectin in the starch. Back when we were supplying food corn for chip and tortilla plants, we sometimes had waxy corn shipped in from the Mid-West, (because no one grows it around here). We cleaned and bagged it for one of the chip plants that made baked chips, because if it is blended with conventional food corn, the additional amylopectin adds certain qualities, (which I don't recall at the moment, but I'm thinking they said that it makes the chips easier to digest, and adds to the shelf life of the chips.
Amylose forms a colloidal dispersion in hot water whereas amylopectin is completely insoluble. The structure of amylose consists of long polymer chains of glucose units connected by an alpha acetal linkage.
The bad news, though, is that "easier to digest", doesn't necessarily mean that it's better - unless I'm confused, "easier to digest" can imply, (for example), a higher glycemic index. Amylopectin seems to promote insulin resistance, (at least it does in rats):
http://www.ncbi.nlm.nih.gov/pubmed/7782895
In this research project, done with human subjects, similar effects were noted:
http://www.ajcn.org/content/49/2/337.abstract
However, note that all grains normally contain a high percentage of amylopectin in the first place, and so they are inherently unhealthy for that reason. Presumably, this is the source of the "glue" effect on the villi of our intestines that DogtorJ refers to in his campaign against grains in the diet. Percentagewise, waxy grains may not be all that much worse, though. IOW, how much worse is a little more poison?
By the way, FWIW, the Silk Pure Almond milk does not contain carrageenan. The ingredients are filtered water, almonds, all natural evaporated cane juice, calcium carbonate, sea salt, locust bean gum, gellan gum, sunflower lecithin, d-alpha-Tocopherol, (natural vitamin E), zinc gluconatre, vitamin A palmitate, riboflavin, (B2), vitamin B12. vitamin D2.
The allergen statement says:
Contains almond. May contain coconut.
I don't know if the locust bean gum or gellan gum would work for you, but the calcium carbonate is a plus, isn't it. I don't recall seeing that in some of the other substitute "milks".
Love,
Tex
The characteristic that makes glutinous rice unique is the form of it's starch. Most rice, (in fact, most grains), has starch composed of somewhere between 15-30 % amylose, and 70-85 % amylopectin. Glutinous rice, (also called waxy rice), on the other hand, has virtually no, (or at least negligible amounts of), amylose, and the high amylopectin content is the source of it's sticky quality. There are also similar varieties of corn, (usually called waxy corn), which have low amounts of amylose, and high percentages of amylopectin in the starch. Back when we were supplying food corn for chip and tortilla plants, we sometimes had waxy corn shipped in from the Mid-West, (because no one grows it around here). We cleaned and bagged it for one of the chip plants that made baked chips, because if it is blended with conventional food corn, the additional amylopectin adds certain qualities, (which I don't recall at the moment, but I'm thinking they said that it makes the chips easier to digest, and adds to the shelf life of the chips.
Amylose forms a colloidal dispersion in hot water whereas amylopectin is completely insoluble. The structure of amylose consists of long polymer chains of glucose units connected by an alpha acetal linkage.
The bad news, though, is that "easier to digest", doesn't necessarily mean that it's better - unless I'm confused, "easier to digest" can imply, (for example), a higher glycemic index. Amylopectin seems to promote insulin resistance, (at least it does in rats):
http://www.ncbi.nlm.nih.gov/pubmed/7782895
In this research project, done with human subjects, similar effects were noted:
http://www.ajcn.org/content/49/2/337.abstract
However, note that all grains normally contain a high percentage of amylopectin in the first place, and so they are inherently unhealthy for that reason. Presumably, this is the source of the "glue" effect on the villi of our intestines that DogtorJ refers to in his campaign against grains in the diet. Percentagewise, waxy grains may not be all that much worse, though. IOW, how much worse is a little more poison?
By the way, FWIW, the Silk Pure Almond milk does not contain carrageenan. The ingredients are filtered water, almonds, all natural evaporated cane juice, calcium carbonate, sea salt, locust bean gum, gellan gum, sunflower lecithin, d-alpha-Tocopherol, (natural vitamin E), zinc gluconatre, vitamin A palmitate, riboflavin, (B2), vitamin B12. vitamin D2.
The allergen statement says:
Contains almond. May contain coconut.
I don't know if the locust bean gum or gellan gum would work for you, but the calcium carbonate is a plus, isn't it. I don't recall seeing that in some of the other substitute "milks".
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
JoAnn,
I have heard that Trader Joe's coconut milk does not have guar gum or other additives.
Tex,
http://www.usatoday.com/yourlife/parent ... 1_st_N.htm
Polly,
So glad to hear you enjoyed the rice! I have also used arborio (risotto) for a creamier texture for dairy free rice pudding. While not as creamy as glutinous rice, it's definitely creamier than long grain rice and is very thick and satisfying. We are going to Manhatten over Christmas break and I plan on going to a restaurant called Risoterria which is a gluten free restaurant that has all types of risotto - it will be such a treat to eat something different than my usual steak in a restaurant.
Mary Beth
I have heard that Trader Joe's coconut milk does not have guar gum or other additives.
Tex,
I just read the following article today on this very subject."easier to digest", doesn't necessarily mean that it's better - unless I'm confused, "easier to digest" can imply, (for example), a higher glycemic index.
http://www.usatoday.com/yourlife/parent ... 1_st_N.htm
Polly,
So glad to hear you enjoyed the rice! I have also used arborio (risotto) for a creamier texture for dairy free rice pudding. While not as creamy as glutinous rice, it's definitely creamier than long grain rice and is very thick and satisfying. We are going to Manhatten over Christmas break and I plan on going to a restaurant called Risoterria which is a gluten free restaurant that has all types of risotto - it will be such a treat to eat something different than my usual steak in a restaurant.
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
Mary Beth,
Thanks for the link. Obviously, the problem is widespread, and a part of our basic culture. The question is, "what do we do about it", (or do we just ignore it)?
Tex
Thanks for the link. Obviously, the problem is widespread, and a part of our basic culture. The question is, "what do we do about it", (or do we just ignore it)?
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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MaggieRedwings
- King Penguin
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- Location: SE Pennsylvania
Shirley,
If we're going to eat any grains, then we can't avoid it, so it presents a pretty tough situation.
Love,
Tex
If we're going to eat any grains, then we can't avoid it, so it presents a pretty tough situation.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.