Cốm rice is a Vietnamese sticky rice. It is harvested while it is still young and green, then roasted, crushed and sieved. The village of Dịch Vọng in North Vietnam is known for it. Cốm rice can be made into sweet rice cakes, a milk soup called “Chè Cốm” ( Cốm milk soup), a wedding…
Sticky Rice
Pirurutong Rice
Pirurutong rice is described as being purple, but it is actually a brownish-violet colour. It is very aromatic, and cooks up soft and sticky. It can also be ground into a flour, which is used in making the Christmas rice cakes called “puto bumbong” in the Philippines (some makers now use regular rice flour with…
Pudding Rice
Pudding Rice is a generic term for short grain, plump roundish rice that becomes soft, creamy and sticky when cooked. The rice grains will be shorter than risotto rices, and be able to absorb a lot of liquid. Pudding Rice is more popular with older people; younger folks don’t know what it is. Much of…
Sticky Rice
Sticky rice is a generic term for rice that is sticky when cooked. Different cultivars of rice in this category are grown throughout Asia. The actual rice can be white, brown or black; white sticky rice will turn a translucent white when cooked. All rice has two kinds of starch in it, “amylode” and “amylopectin”…