Sticking rice is tearing places, with which by their high strength portion the stick together completely with one another when cooking -- still more strongly than with the round grain rice ("“milk rice"”, Japonica). Ungekocht is to be recognized sticking rice easily by the matte-white and above all completely obscure (not glassy) grains.

In the Thai kitchen sticking rice usually for sweet foods, in the north and northeast (Issan) of Thailand as also in Laos forms for sticking rice the Hauptnahrungsmittel is used.

In Taiwan one eats gladly Zongzi, from sticking rice (Chinese pinyin in-wound into bamboo sheets, with different fillings like e.g. Datteln, sweet bean mash, ham, crabs, peanuts and Eigelb. The Japanese Omochi -- a there firm component of the New Year celebration -- is sweet from sticking rice, which is peppered e.g. with Zimt.

One lets pour sticking rice about 2 hour in cold water, before one refines him. In addition one takes about 50% more waters than rice and him for approximately 20 minutes. Here a rather breiiges final product develops.

If this kind of rice is not to sweet foods or processed, but when normal supplement are served, one may not cook it, but he is absorbed after cold pouring in a filter; the grains remain welfare halfway only in such a way.

See also: Rice

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