Despite its name, this rice is not sweet at all. It’s much stickier than usual short grain rice, which is why it’s also called “glutinous rice” – because it’s like glue, not because it contains gluten.
Posted Saturday, March 8th, 2008 at 10:32 pm
Tagged: chapssal, 찹쌀, korean food, korean ingredients
Thank you Maangchi :) Love your recipe.
Is it possible to use normal white rice or sticky rice instead?
no, I’m using normal short grain rice (known as sushi rice) to make rice.
Is this the same rice that use to cook steam rice I normally get at Korean restaurants?
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