Sticky Rice: Culinary delight of Northeast and its nutritional story

Sticky rice, also known as "sweet rice" or glutinous rice (though it's gluten-free), is a staple food in various parts of Southeast Asia, including the northeastern region of India. This large white grain becomes translucent, shiny, and extremely sticky when steamed, which is the traditional method of cooking it. Contrary to its name, sticky rice only contains amylopectin, with an almost negligible amount of amylose, which is why it becomes soft and sticky upon cooking.

In North East India, sticky rice is not just a culinary delight but also a healthy food choice. It is often accompanied by organic vegetables, lean meats, and a plethora of fresh herbs, providing a balanced nutritional intake that is essential for a healthy lifestyle. The minimal use of oil and emphasis on natural ingredients ensure that the cuisine, including dishes made with sticky rice, is heart-friendly.

The health benefits of sticky rice include increased bone density, decreased inflammation, and improved heart health. In Japan, sticky rice is believed to boost metabolism, and these health benefits are likely appreciated in North East India as well.

Sticky rice is deeply ingrained in the culture and dietary habits of the region. It is consumed with a variety of local dishes, reflecting the diversity and the rich culinary traditions of North East India. The preparation methods are simple yet flavorful, often using mustard oil to enhance the taste, and the dishes are known to be light and enjoyable.

In summary, sticky rice is a significant part of the diet in North East India, where it is valued both for its unique texture and flavor as well as its contribution to a healthy diet.

Also read: Unravelling myths of hair oiling for long, lustrous hair