Chinese – Sticky Rice

Chinese Sticky Rice (糯米, Nuòmǐ), also known as glutinous rice or sweet rice, is a type of rice that is characterized by its sticky, glue-like texture when cooked. It is commonly used in various Chinese dishes, both savory and sweet.

Key Features:

Texture: When cooked, sticky rice becomes chewy and sticky, making it ideal for forming into cakes or wrapping in leaves.
Types of Dishes: It is used in dumplings, rice cakes, dim sum, or savory dishes like sticky rice with pork or lotus leaf rice (in which the rice is wrapped in lotus leaves and steamed).
Cooking Method: Sticky rice is typically soaked for several hours before steaming, which helps to achieve its characteristic texture.
Cultural Significance: Sticky rice is used in festive foods, like the famous zongzi (sticky rice dumplings), especially during the Dragon Boat Festival (端午节, Duānwǔ Jié).