|nonseafood paella, Greenhills, Philippines|
|Zereshk pollow (Persian barberry rice)|
|Onigiri and pickles, Toyoko Inn, Nagoya, Japan|
|Chahan (Japanese fried rice)|
|Curry and rice, Cafe Kubo, Houston, TX|
|Batara (pressed sushi), Sushi Miyagi, Houston, TX|
Rice figures strongly in Japanese, Chinese and Korean cuisines, and prized at least among the Japanese is the short grain meshi. Characterized by a lower linear starch, and higher amylopectin content, this kind of rice isn't as fluffy when cooked, and the grains tend to clump. This means that it can be shaped (as for sushi), or easily manipulated with chopsticks. The ratio of amylopectin to amylose in each grain type affects the optimal cooking method.
The very short grain ("sweet") rice is almost all amylopectin, and cooks up remarkably sticky - hence the term glutinous rice. And I think this lends it to remarkable versatility. But let's establish this from the get-go: there's no gluten in glutinous rice.
This type of rice finds multiple uses in Southeast Asian cooking, and is best when steamed in some way. For example, the Chinese wrap rice mixed with various condiments, meats and seasonings in bamboo or lotus leaves, and steam the whole thing to make zongzi. Varying the leaves chosen to wrap the rice in can make for different flavors and textures, and the technique produces a range of derived dishes both sweet and savory
|Suman sa latik. Suman is essentially Filipino zonzi, although the ingredients vary accordingly. This is a sweet application.|
|Sweet rice stuffed chicken wings, E*Tao, Houston, TX|