Talk:Glutinous rice

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Fair use rationale for Image:IMG 2995.JPG[edit]

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BetacommandBot 09:57, 1 October 2007 (UTC)[reply]

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

Cultivation[edit]

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?[edit]

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...[edit]

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[edit]

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]

File:Kue Lupis.JPG Nominated for Deletion[edit]

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Variety ?[edit]

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]

Sources modified on Glutinous rice[edit]

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Where is the table of the scientific classification ........[edit]

Please see the example of Wheat and Durum

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Glutinous Rice[edit]

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?[edit]

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

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