Glutinous Rice - /ck/ - Food & Cooking

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Anonymous
Glutinous Rice 2016-11-30 17:13:26 Post No. 8324113
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Glutinous Rice Anonymous 2016-11-30 17:13:26 Post No. 8324113 [Report]

Alright cu/ck/s, let's talk glutinous rice.

What is the best variety? Long grain, short grain? Korean, Thai,...?

Best use? Brewing mijiu/huangjiu/choujiu? Eating as food?

I've only ever tried pic related (good for eating, choujiu smelled of cantaloupe but I let it sit for too long in the heat and it turned), and some cheap bulk Gorean shit from Asian market that was okay but not as good (for eating mostly, also tried to brew makgeolli but it was bland and boring, let it sit and started to get some lacto in it, but now it's too old and kinda gross).

Anonymous 2016-11-30 17:15:59 Post No.8324118
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Anonymous 2016-11-30 17:15:59 Post No.8324118 [Report]

>>8324113
Also, where the fuck can I find screw pine/pandan leaves?

Asian market only has "pandan syrup" but it's entirely artificial with no actual pandan in it.

Anonymous 2016-11-30 17:17:24 Post No.8324123
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Anonymous 2016-11-30 17:17:24 Post No.8324123 [Report]

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>>8324113
Pic related is the cheap Korean rice I tried, pretty meh 2bh.

Anonymous 2016-11-30 17:22:09 Post No.8324135
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Anonymous 2016-11-30 17:22:09 Post No.8324135 [Report]

>>8324123
That's because it's sweet rice, which is used mainly for confections. Next time look for calrose or jasmine, newchild.

Anonymous 2016-11-30 17:31:44 Post No.8324162
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Anonymous 2016-11-30 17:31:44 Post No.8324162 [Report]

>>8324135
>Next time look for calrose or jasmine, new child.
I am aware of what it is, perhaps you missed that this thread is specifically about glutinous/sweet rice (aka nearly 100% amylopectin rice).

For sake non glutinous rice is used, but the chinese rice wines, and makgeolli use glutinous (sweet) rice.

If you mean or cooking, then there is literally nothing wrong with glutinous rice, it is not "sweet", that name is a misnomer, unless you mean the dish "thai sticky rice" or similar in which case sugar is added. Additionally, I would think it were obvious that my issue was with that specific variety of rice, considering the long grain glutinous rice I enjoyed. The Korean stuff was fine, but lacking in comparison to the Thai rice.