To enjoy a delicious plate of sticky rice, we need many factors. Good sticky rice is sticky, fragrant, soft, and has the characteristic flavor of that type of sticky rice. The “soul” of a delicious sticky rice dish lies almost entirely in the type of sticky rice you choose. Each type of sticky rice will have its own characteristics, swelling, and elasticity to suit the sticky rice dish you cook. So, which sticky rice makes the best sticky rice? How much does sticky rice cost? What are the characteristics of these types of sticky rice?
1.1 Nep Cam
The rice grain has a round shape and dark purple color, but the belly of the grain is light yellow. In Vietnam, places with cool climates and high mountains often grow a lot of black sticky rice. Especially provinces like Ha Giang, Dien Bien, Thai Binh, Ninh Binh or the Northwest mountains.
The bran (outermost layer) of black sticky rice was found to contain the highest levels of anthocyanins of any food. Black sticky rice is dark black and often turns dark purple when cooked. Compared to other types of rice, black sticky rice has a higher protein content. When cooking sticky rice, black sticky rice has a very fragrant aroma that only black sticky rice has. Suitable for cooking black sticky rice, porridge, desserts, or eating with yogurt (black sticky rice yogurt).
1.2 Northwest upland sticky rice
Upland sticky rice is grown on the fields and grows thanks to water from the mountains and forests. This rice is mainly grown in the Northwest mountains of Vietnam. This land has natural conditions with mountainous terrain and cool climate. At the same time, there is fresh water from the mountains and forests. All have created favorable conditions for growing upland sticky rice. On those terraced fields halfway up the mountain, only one crop of upland sticky rice can be grown, so the grain of upland sticky rice is very precious, it is the crystallization of the fertility of the soil and sky for an entire year. So when harvested, upland sticky rice has become a precious rice specialty of the Northwest high mountains.
White upland sticky rice has long, plump seeds and is milky white in color. When cooked, the white sticky rice becomes shiny. Besides, it also has a sweet, aromatic taste and soft, flexible characteristics. Rice has a mild, mild aroma since it was still a grain of rice. When cooked, upland sticky rice becomes sticky, sweet and fragrant rice. This is one of the tastiest types of sticky rice.
