Talk:Glutinous rice

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A fact from Glutinous rice appeared on Wikipedia's Main Page in the Did you know column on 27 February 2004. The text of the entry was as follows:

Did you know... that Kao Neaw, a Thai sticky rice dish, is often served with ripe mangos and coconut milk as Kao Neaw Mamuan?

A record of the entry may be seen at Wikipedia:Recent additions/2004/February.

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A fair use rationale has since been provided. --GentlemanGhost (talk) 21:35, 4 December 2007 (UTC)[reply]

Cultivation

Glutinous rice is a type of rice grown in Thailand, Japan, Vietnam, China and Laos, It is used in recipes throughout South East and East Asia. An estimated 85% of Lao rice production is of this type.

Does this seem like a contradiction? It says that glutinous rice is not grown in Laos but 85% of Lao rice production is glutinous. Can someone clarify? HanBoN (talk) 19:41, 10 April 2008 (UTC)[reply]

Somebody screwed up. Laos also leads the rest of Southeast Asia in the production and consumption of glutinous (sticky) rice. Page 8 of 26. Somebody who knows how to do a proper cite should change it. Pawyilee (talk) 15:23, 11 April 2008 (UTC)[reply]

Glutinous rice is a type of rice grown in Laos, Myanmar, Vietnam, Bangladesh, China, Japan, Korea, Philippines, Thailand, Malaysia, Taiwan, Cambodia and Indonesia.
The country list seems to keep growing. I'm thinking instead of listing all the individual countries, just saying throughout Southeast and East Asia (similar to how it is done at the end of the cultivation section, where it talks about what cuisines it is used in…--VikÞor | Talk 21:31, 4 June 2012 (UTC)[reply]

I don't know the logic behind the country list, or the significance. However, sticky rice is very common in the cuisine of Northeast / North Thailand (& Laos) & I think Korea. Otherwise it's not really a staple food, or often eaten in China, Japan, most of Thailand, Indonesia, Malaysia, Vietnam, etc. As there is unlikely to be an interested editor with the appropriate knowledge base of all these different areas of Asia and their respective cuisine, I think it's better to just let whomever has adequate knowledge enter it in, even though it's not really reflective. --Thomas Chongruk | Talk 3:22, 20 December 2012 (UTC)

why glutinous rice is sticky?

Given that glutinous rice is actually gluten-free, but why the glutinous rice is sticky after cooking? —Preceding unsigned comment added by 137.132.250.10 (talk) 12:10, 19 August 2008 (UTC)[reply]

Links...

Is http://laocuisine.la/?s=sticky+rice really a useful link? It's nothing but a link to someone's blog where the first article is a youtube video. I'll let the more seasoned Wikipedians sort it out, but I thought I'd bring it up. 69.207.47.45 (talk) 21:50, 21 August 2008 (UTC)[reply]

Format

This article is a mess of italics, I've removed most of them because it makes it hard to read. Fuzbaby (talk) 20:46, 26 June 2009 (UTC)[reply]

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Variety ?

Can someone give some references whether glutinous rice is really a variety ? It is I think mere a Cultivar Group. Kembangraps (talk) 06:26, 12 July 2011 (UTC)[reply]

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Where is the table of the scientific classification ........

Please see the example of Wheat and Durum

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Glutinous Rice

What is the shelf life of glutinous rice? Josepajelani (talk) 12:26, 13 October 2019 (UTC)[reply]

Why is Laos such a large part of this article?

Just that 2605:A601:AAAB:B100:D46:25BC:F1DD:B691 (talk) 04:16, 29 January 2022 (UTC)[reply]

Why so little focus on the plant?

This food item didn't just appear out of thin air. Why is there almost no scientific references for the plant? The agricultural side?

Why is there no mention of the local names of the plant? That would make it much easier for people who's looking for it. "Glutinous Rice" is a terrible, ambiguous name for the precise concept of a food item that's widely accepted as different from "Rice". 110.138.219.106 (talk) 05:35, 10 September 2024 (UTC)[reply]