BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky.

Detailed explanation-2: -The thing is, any short grain rice is considered sticky in comparison to its long grain counterparts. This is due to the difference in starch contents which vary from one type of rice to another. Higher starch content = stickiness.

Detailed explanation-3: -Short-grain rice, or Japonica rice, contains more starch than long-grain. The grains are plump and shorter, and tend to stick together when cooked. It is popular throughout Asia and eaten on the side or used to make sushi. It is also a good rice for making rice puddings, due to its starch content.

Detailed explanation-4: -Sticky rice is also known as glutinous rice and is widely popular among many Asian cuisines. In Chinese cuisine, it can be used in both sweet and savory dishes.

Detailed explanation-5: -Short-grain rice release a larger amount of starch when cooked. This extra starch makes the short-grain rice feel sticky and a lot easier to eat with side dishes. Or in the case of sushi, helps stick well to the raw fish slices.