kleefrijst

Kleefrijst, also known as glutinous rice or sticky rice, is a type of rice that is native to Southeast Asia. It is characterized by its high starch content, which gives it a sticky and chewy texture when cooked. This texture makes it a popular ingredient in a wide variety of dishes, particularly in desserts and savory preparations.

The grains of kleefrijst are typically opaque and white before cooking, and they swell considerably when steamed or boiled. Unlike its name might suggest, kleefrijst does not contain gluten, the protein found in wheat that causes allergic reactions. The "glutinous" refers to the sticky nature of the cooked rice.

Kleefrijst is a staple food in many Asian countries, including Thailand, Laos, Vietnam, Cambodia, Myanmar, and parts of China. In these regions, it is often served as a side dish, accompanying curries, grilled meats, or stir-fries. It is also the base for numerous sweets, such as mango sticky rice, rice puddings, and various steamed cakes.

The preparation of kleefrijst typically involves soaking the rice for several hours before steaming, which helps to ensure even cooking and optimal stickiness. While steaming is the most traditional method, it can also be cooked by boiling or in a rice cooker. The versatility of kleefrijst, combined with its unique texture and subtle flavor, makes it a cherished component of Asian cuisine.