Whole grain glutinous rice

Glutinous rice is a type of rice essential in the cuisine of Southeast Asian countries, especially Thai . Its main producer in the world is Laos and it is estimated that 85% of its rice production belongs to this variety. Its particular name is due to the large amount of starch it contains, which when cooked produces a binding, sticky or caking effect. Contrary to what some assume, its appearance has nothing to do with the presence of gluten since this rice is free of this protein, which is why it is a recommended food in the diets of people intolerant to gluten. How to cook brown glutinous rice? In Thai cuisine , glutinous rice is used in cooking as a base to prepare a large number of sweet and savory dishes . The basic recipe for good rice cooking emphasizes the proportions used and the cooking procedure: The first thing you should do is soak the rice for approximately 10 minutes. Next, drain the rice and wash it for at least a minute. Proceed to boil it using the following proportion: for every two cups of water, use one cup of glutinous brown rice. Leave it for approximately 20 minutes over low heat and covered. When the grain is not hard, turn it off and let it rest for at least 5 minutes. Finally, uncover and serve. What dishes are made from brown glutinous rice? This glutinous brown rice dish is the base dish for other recipes in Thai cuisine, where it is also known as ''Kao neaw'' which translates to sticky rice. One of the most representative and popular dishes of this country is ''gai yaang'', it is grilled chicken meat accompanied with this rice. Another dish recognized in Thai gastronomy is ''tam mak houng'' which is a kind of papaya salad, seasoned with spices and often accompanied with this rice. In Spain, this rice has been very well accepted and is used as a base to make desserts and typical Asian dishes in particular.