What is the Difference Between Sticky Rice and Jasmine Rice

The main difference between sticky rice and Jasmine rice is that Jasmine rice is less sticky than sticky rice and contains fewer amylopectins.

Sticky rice and Jasmine rice are two types of rice mainly grown in Southeast and East Asia. Sticky rice has both long grain and short grain varieties while Jasmine rice is a type of long grain rice.

Key Areas Covered

1. What is Sticky Rice 
     – Definition, Features
2. What is Jasmine Rice
     – Definition, Features, Uses
3. What is the Difference Between Sticky Rice and Jasmine Rice
    – Comparison of Key Differences

Key Terms

Jasmine Rice, Sticky Rice

What is Sticky Rice

Sticky rice is a type of rice with round grains, having a sticky, gluelike texture. It is popular throughout Asia, especially in Southeast and East Asia. It is also known as glutinous rice and sweet rice. Sticky rice is usually more expensive than other white rice varieties.

Generally, rice contains two forms of starch – amylose and amylopectin. The stickiness of the rice will depend on the proportion between these two forms. Sticky rice has a very low content of amylose, which makes it so sticky and clumpy. Moreover, it is available in both long-grain and short-grain varieties.

It is possible to use sticky rice in a variety of dishes, both sweet and savoury. In Chinese cuisine, sticky rice is usually steamed. Chinese cooks typically long-grain sticky rice for savoury dishes and short-grain sticky rice for desserts since the texture of long-grain rice is less sticky and firmer than short-grain variety.

Before cooking sticky rice, you should soak it well in tepid water. Soaking can soften the tough outer shell of the grain. You can soak the rice overnight or for a short amount of time before cooking. Note that a longer soaking time will give the rice more flavour.

What is Jasmine Rice

Jasmine rice is a type of long-grain rice that primarily grows in Southeast Asia. It is mostly grown mainly in Thailand, Laos, Cambodia, and Vietnam. When cooked, the grains look more plump, fluffy and sticky. However, it is less sticky than sticky rice and contains less amylopectin content. It possesses a unique aroma, flavour, and texture, which distinguishes it from other types of rice.

There are different varieties of Jasmine rice. There are many similarities between Thai Jasmine rice and Cambodian Jasmine rice. There are two types of Thai Jasmine rice as brown rice and white rice. The type of rice and the dish you are using it for will determine how to prepare the rice. For example, brown rice needs to be presoaked in warm water for a longer time and also requires longer cooking time.

Difference Between Sticky Rice and Jasmine Rice

Definition

Sticky rice is a type of rice with round grains, having a sticky, gluelike texture while Jasmine rice is a type of long-grain rice that primarily grows in Southeast Asia.

Stickiness

Jasmine rice is less sticky than sticky rice and contains less amylopectin content.

Grains

Sticky rice has both long grain and short-grain varieties while Jasmine rice is a type of long-grain rice.

Colour

Before cooking, sticky rice has a rich white colour while jasmine rice has a more opaque and transparent grain colour. After cooking, sticky rice will become opaquer in colour while jasmine rice will become more white.

Taste

Sticky rice has a gummy, chewy texture than Jasmine rice, which tastes softer and has a fluffy texture.

Cooking

In addition, sticky rice takes a little longer to cook than Jasmine rice and often requires overnight soaking.

Conclusion

The main difference between sticky rice and Jasmine rice is that Jasmine rice is less sticky than sticky rice and contains less amylopectin content. Moreover, sticky rice takes a little longer to cook than Jasmine rice and often requires overnight soaking.

Reference:

1. Wan, Liv. “Bring Authenticity to Your Asian Dishes With Sticky Rice.” The Spruce Eats, Available here.
2. “Jasmine Rice.” Wikipedia, Wikimedia Foundation, 8 Nov. 2020, Available here.

Image Courtesy:

1. “2014 uncooked Thai jasmine rice” By Takeaway – Own work (CC BY-SA 4.0) via Commons Wikimedia
2. “Mango sticy rice (3859549574)” By Dennis Wong from Hong Kong, Hong Kong – (CC BY 2.0) via Commons Wikimedia