riz glutineux
- Domaine
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- alimentationaliment
- Dernière mise à jour
Note :
Cette variété de riz, appelé aussi « riz doux », forme des grains plus courts et plus fermes, et contient plus de gluten. Sa consistance est plus « collante » que celle du riz complet ordinaire. Au Japon, on le prépare traditionnellement aux fêtes et aux anniversaires. Il y sert aussi à fabriquer le saké (vin de riz) et les « mochis ».
Termes privilégiés :
- riz glutineux n. m.
- riz gluant n. m.
- riz doux n. m.
Traductions
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anglais
Auteur : Office québécois de la langue française,Définition
A glutinous type of rice that is slightly sweeter to the taste than regular rice and used in a variety of regular and holiday dishes.
Note :
Sweet rice was traditionally cultivated in Japan and China and is now grown in the United States and is available in most natural food stores. It is more glutinous than regular rice, and in Japan is used in making "mochi", a sticky rice cake that is traditionally served during New Years, at weddings, and on other festive occasions. Sweet rice can also be eaten plain, mixed with other grains, or used in making desserts, breads, etc. It is high in protein, vitamin B (niacin) and fat, and contains a number of other nutrients.
Termes :
- sweet rice
- glutinous rice
- sweet brown rice