Round glutinous rice is the hulled rice of glutinous rice, a kind of rice, which is waxy and opaque or semi-transparent. There are many kinds of glutinous rice, including red glutinous rice, black glutinous rice, white glutinous rice, bald glutinous rice, dry glutinous rice and so on, among which Xianghe glutinous rice is the most famous. Round glutinous rice is called Jiangmi in the north. The taste, sweetness and viscosity of round glutinous rice are also higher than those of long glutinous rice. Even after it is cooked and cooled, it is not easy to reverse. Therefore, round glutinous rice is more suitable for making zongzi. Besides making zongzi, it can also be used to make soft and sweet food such as eight-treasure rice and glutinous rice lotus root.

Long glutinous rice is indica glutinous rice, the rice grains and oranges are slender, the color is white and opaque, and the viscosity is strong. Another round glutinous rice, which belongs to japonica glutinous rice, is round and short in shape, white and opaque, sweet and greasy in taste, and slightly less viscous than long glutinous rice. Suitable for making zongzi, fermented glutinous rice, glutinous rice balls, rice and so on. Long glutinous rice grows foolishly in the south, because of the climate, it can harvest two or three seasons every year. Round glutinous rice grows in the north, and the climate is cold, so it can only harvest single-season rice. Because multi-season rice has a short growth time, it is soft and suitable for the elderly.

Round glutinous rice practice

Remove impurities from round glutinous rice, soak it in clear water for 2 hours, filter off water, add salt and steam it in water. Brush a thin layer of oil in the pot, shovel out a proper amount of cooked glutinous rice with a spatula and spread it as evenly as possible in the pot, spread the rice grains and trim the edges neatly. Turn on low heat and bake slowly for about 15 minutes. When the bottom is brown and the whole piece can be separated from the bottom of the pot, turn over and fry for 15 minutes. You can shovel the whole crispy rice on the chopping board and cut it into 5cm square pieces. Divide the small pieces of rice crust into rows and dry them in the sun, which becomes the raw rice crust (semi-finished product).

Wash the glutinous rice, soak it in a little clean water for 30 minutes in the rice cooker, then add the whole can of coconut milk when it is cooked by electricity, stir well with chopsticks and continue to stew until it is cooked. Mince the chicken breast and marinate in white wine for 5 minutes. Stir-fry the chicken in a wok over medium heat, and stir-fry with salt and sweet soy sauce. Put glutinous rice balls in your hands one by one and flatten them. Add a little fried chicken. Knead the stuffed glutinous rice balls into ellipsoids or cuboids, place them on the cut banana leaves or palm leaves one by one, and slightly bind them with longer veins.