Scientific Name - Oryza sativa
Marketing/trade Name- Sweet Rice/Waxy Rice/Glutinous Rice/Low amylose rice
Sweet Rice Flour is milled from a special variety of rice, often known as 'sticky rice/waxy rice' that is very starchy and has exceptional binding qualities. The key in sweet rice is the very low amylose (2-5%) to amylopectin ratio. Sweet rice flour forms a free-flowing gel with a glossy appearance and fatty mouthfeel compared to the more grainy or weak gels produced by long and medium grain rice flours.
It is an excellent ingredient for baking gluten-free muffins, bread, pastries, and cakes. Also used in making rice noodles. It is a superb thickener for soups, sauces, and gravies. In prepared frozen foods, it acts to prevent syneresis.