Where did glutinous rice or "sticky" rice came from? And when did it came to the US?
We're doing a Columbian Exchange project where we need to choose a recipe that's important to us then explain each of the ingredients. I can't find where sticky rice came from, so help? /:D
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Glutinous rice has been grown in East and Southeast Asia for at least 1000 years and its consumption is widespread throughout Japan, China, Korea, Vietnam, Laos, the Phillipines and the surrounding areas. The rice is "glutinous" or sticky and is a particular type of short-grain rice. It can actually be cooked with or without the bran, though the most common form is cooked with the bran removed.
Glutinous rice likely came to the Americas with the influx of immigration from Asia in the early 20th century as many Chinese and other asian immigrants came to the US to find work in various industries. Of course they brought their cuisine with them and, particularly in California, sticky rice grows well and is now produced in massive quantities there.
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