"A spoonful of mango sticky rice explodes in your mouth; fresh pulp with warm grains cushioned in rich coconut milk. It's the savory crossover that many never knew they needed. Yet, recreating a classic Thai mango rice recipe at home requires a special purchase. Scanning the ingredients, there's one secret to success: glutinous rice. Not to be confused with gluten, the protein in wheat, glutinous rice goes by a few names, including "sweet" and "sticky" rice."
"However, these nicknames are fantastic clues: this special product has a sweetened flavor and gluey consistency, which pairs beautifully with slippery mango slices. The texture comes from a higher concentration of amylopectin (one of the two types of molecules in starch). Amylopectin has a larger molecular weight than the other molecule, amylose, and its presence directly impacts the stickiness of your rice. When cooked, the result is unmistakable: glutinous rice swells into delicious clumps."
Mango sticky rice pairs fresh mango pulp with warm glutinous rice and rich coconut milk to create a sweet, savory, and distinctly sticky texture. Glutinous rice, also called sweet or sticky rice, owes its gluey consistency to a higher concentration of amylopectin versus amylose. Amylopectin's larger molecular weight causes the rice to swell and clump when cooked, producing the signature mouthfeel. Specialty stores and international aisles commonly stock glutinous rice, with some mainstream retailers and online brands available. Common Indica varieties like jasmine and basmati are unsuitable substitutes for authentic results.
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