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Last modified: 02/01/2010
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Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.
Glutinous rice is a type of rice grown in China, Japan, Korea, Philippines, Thailand, Laos, Indonesia and Vietnam. An estimated 85% of Lao rice production is of this type.[3] Records of this rice go back at least 1,100 years, in this region. The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of glutinous rice have become available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains. In China, glutinous rice has been grown for at least 2,000 years.[4] According to legend, it was used to
make the mortar in the construction of the Great Wall of China, and chemical tests have confirmed that this is true for the city walls of Xian.[5] It is used in recipes throughout Southeast and East Asia.
Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching India and parts of South Asia later through trade. Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 02/01/2010
[HOME]
Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.
Glutinous rice is a type of rice grown in China, Japan, Korea, Philippines, Thailand, Laos, Indonesia and Vietnam. An estimated 85% of Lao rice production is of this type.[3] Records of this rice go back at least 1,100 years, in this region. The improved rice varieties that swept through Asia during the Green Revolution were non-glutinous and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of glutinous rice have become available from the Laotian National Rice Research Programme. By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains. In China, glutinous rice has been grown for at least 2,000 years.[4] According to legend, it was used to
make the mortar in the construction of the Great Wall of China, and chemical tests have confirmed that this is true for the city walls of Xian.[5] It is used in recipes throughout Southeast and East Asia.
Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching India and parts of South Asia later through trade. Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).
those of any other countries. Among the foods that are accounted for the direct contribution are sake (rice
wine), also, soy sauce, natto and green tea. Sake is very important not only as a drink but also as an essential
condiment in Japanese cooking. Recently it has been revealed by the medical researches primarily in Japan that
sakes byproduct called sakekasu has even more important health benefits than sake as described in more
details later.
Although more and more health benefits of these are being discovered by scientific research, the traditional
quality and tastes of sake from commercial sources were lost in recent years because the producers have
adopted economical mass production approaches. They are more concerned about cost of production and long
shelf life than the true quality. Therefore, sake of today do not taste like old days.
There are good reasons why one should make these foods at home.
1. Easy to make.
2. Significantly better tastes than those commercially available.
3. Cost only a small fraction of those available commercially.
4. Commercially available ones are often mixed with preservative chemicals that are not healthy but even toxic.
5. Brewing or fermenting those is really enjoyable.
6. Plenty of health benefits.
[SAKE MAKING WORKSHOP]
Do we need license for home-brewing in Singapore?
No worry! What we worry most is make sure you do it right.
Click here to find out from SINGAPORE CUSTOMS
Classes may start with a minimum of 10 persons, and are subjected to postponed or cancelled in the event of
low response. You may also arrange for a small private cooking class with friends.
If you are interested in signing up for any classes , call the respective community clubs.
Send mail to info@wholesomeliving-sg.com with questions or comments about this web site.
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 27/01/2010
[HOME] [SAKE MAKING] [BACK] [RED WINES MAKING]
Click for more information for [sake] [amazake] [red wine] [red yeast rice wine] [sake benefits]
low response. You may also arrange for a small private cooking class with friends.
If you are interested in signing up for any classes , call the respective community clubs.
Send mail to info@wholesomeliving-sg.com with questions or comments about this web site.
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 27/01/2010
[HOME] [SAKE MAKING] [BACK] [RED WINES MAKING]
Click for more information for [sake] [amazake] [red wine] [red yeast rice wine] [sake benefits]
