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Rice Research: Open Access

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Rice Research: Open Access

Sticky Rice

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The rice grains which becomes sticky during cooking due to the more presence of starch is called sticky rice.sticky rice is distinct from common white rice; it's not merely a different preparation. It's a short grain variety of rice grown in South East Asia. While many types of short grain rice may be lumped together with and called "sticky rice," true glutinous rice is a separate breed, and it all boils down to a component of starch. Glutinous rice contains just one component of starch, called amylopectin, while other kinds of rice contain both molecules that make up starch: amylopectin and amylose.

Related Journals of Sticky Rice

Journal of Phytopatholog, Plant Disease Journal, Rice Diseases, Advances in Bioscience and Biotechnology, Panicle Disease in Rice Plants-ARPN Journals, Journal of Seed Science, GigaScienc, Rice-Based Biosystems Journal

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