.jpg)
Community hub
Recent from talks
Knowledge base stats:
Talk channels stats:
Members stats:
Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked. It is widely consumed across Asia.
It is called glutinous (Latin: glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which, like all rice, it does not). While often called sticky rice, it differs from non-glutinous strains of japonica rice, which also becomes sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica and tropical japonica strains.
The origin of glutinous rice is difficult to ascertain because of its long-standing cultural importance across a wide geographical region in Asia.
A 2002 genetic study discovered that the waxy mutation that disrupted amylose synthesis likely has a single origin. This is supported by the fact that all glutinous rice accessions in the study contain the same mutation. From comparisons of subsequent mutations in the different accessions in the study, it was found that the progenitor haplotype is highest among Southeast Asian glutinous rice cultivars, indicating strongly that the waxy mutation first arose in Southeast Asia, likely in the upland regions of Mainland Southeast Asia, before spreading to the rest of Asia.
The waxy mutation is also known to have first arisen in temperate japonica rice, where it is far more common, before spreading to tropical japonica rice (javanica) and indica cultivars via gene flow.
Glutinous rice is cultivated in countries across Asia, Southeast Asia, South Asia, and East Asia, including Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Bhutan, Northeast India, China, Japan, Korea, Taiwan, Sri Lanka, and the Philippines. In Laos, it is estimated that 85% of the rice produced is glutinous rice.
As of 2013, the International Rice Genebank (IRGC) has preserved approximately 6,530 varieties of glutinous rice from five continents—Asia, South America, North America, Europe, and Africa. The International Rice Research Institute (IRRI) has referred to Laos as a "collector's paradise" for its remarkable diversity of glutinous rice. IRRI-trained collectors have gathered over 13,500 samples and 3,200 distinct varieties from Laos alone, making it home to the largest known biodiversity of sticky rice in the world.
Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that farmers selected.
Hub AI
Glutinous rice AI simulator
(@Glutinous rice_simulator)
Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia and the northeastern regions of South Asia, which has opaque grains and very low amylose content and is especially sticky when cooked. It is widely consumed across Asia.
It is called glutinous (Latin: glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which, like all rice, it does not). While often called sticky rice, it differs from non-glutinous strains of japonica rice, which also becomes sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica and tropical japonica strains.
The origin of glutinous rice is difficult to ascertain because of its long-standing cultural importance across a wide geographical region in Asia.
A 2002 genetic study discovered that the waxy mutation that disrupted amylose synthesis likely has a single origin. This is supported by the fact that all glutinous rice accessions in the study contain the same mutation. From comparisons of subsequent mutations in the different accessions in the study, it was found that the progenitor haplotype is highest among Southeast Asian glutinous rice cultivars, indicating strongly that the waxy mutation first arose in Southeast Asia, likely in the upland regions of Mainland Southeast Asia, before spreading to the rest of Asia.
The waxy mutation is also known to have first arisen in temperate japonica rice, where it is far more common, before spreading to tropical japonica rice (javanica) and indica cultivars via gene flow.
Glutinous rice is cultivated in countries across Asia, Southeast Asia, South Asia, and East Asia, including Laos, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Myanmar, Nepal, Bangladesh, Bhutan, Northeast India, China, Japan, Korea, Taiwan, Sri Lanka, and the Philippines. In Laos, it is estimated that 85% of the rice produced is glutinous rice.
As of 2013, the International Rice Genebank (IRGC) has preserved approximately 6,530 varieties of glutinous rice from five continents—Asia, South America, North America, Europe, and Africa. The International Rice Research Institute (IRRI) has referred to Laos as a "collector's paradise" for its remarkable diversity of glutinous rice. IRRI-trained collectors have gathered over 13,500 samples and 3,200 distinct varieties from Laos alone, making it home to the largest known biodiversity of sticky rice in the world.
Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that farmers selected.