Cultivation
Glutinous rice is a type of rice grown in China, Myanmar, Vietnam, Bangladesh, Laos, Japan, Korea, Philippines, Thailand, Malaysia, Taiwan, Cambodia, North East India and Indonesia. An estimated 85% of Lao rice production is of this type. The rice has been recorded in the region for at least 1,100 years. The improved rice varieties (in terms of yield) adopted throughout Asia during the Green Revolution were non-glutinous, and Lao farmers rejected them in favor of their traditional sticky varieties. Over time, higher-yield strains of glutinous rice have become available from the Lao National Rice Research Programme.
By 1999, more than 70% of the area along the Mekong River Valley were of these newer strains. In China, glutinous rice has been grown for at least 2,000 years. According to legend, it was used to make the mortar in the construction of the Great Wall of China. Chemical tests have confirmed that this is true for the city walls of Xian. Sticky rice is used in recipes throughout Southeast and East Asia.
Read more about this topic: Glutinous Rice
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enduring instrument, of many centuries of
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—T.S. (Thomas Stearns)
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—Ralph Waldo Emerson (1803–1882)