Introduction, Cultivation, Composition and Advantages of Glutinous Rice

Abstract
Glutinous rice which is also called Anadi rice is commonly cultivated in hilly region of Nepal. This variety of rice. This variety of rice is rarely cultivated in Nepal. Conduction of research and operation of the Extension program in case of Anadi rice is so least as compared to others. In the context of Nepal cultivation, production, and harvesting procedure is as same as that of others varieties of rice.

This variety of rice is used to cook different food recipe . Also ,its powder form is used as breakfast or other light meal directly with milk. They are also called pithaguri.

If the excess release of starch during steaming that sticky rice gets that glue like texture to them. Sticky rice health benefits , include increases bone density, decreased inflammation and improved heart health.

Introduction
Glutinous rice (Oryza sativa var.glutinoysa, also called sticky rice ,sweet rice or waxy rice) is a type of rice grown mainly in south east and East Asia , Northeastern India, Nepal, Bhutan. It is the local variety of sticky rice which is largely cultivated in western part of Nepal. There are two type of Anadi chamal

Rato anadi(red)
Seto anadi( White)

Top 3 Best Sticky Rice Brands

Three Rings Thai Sticky Rice. Perhaps this is the most popular sticky rice brand available online and at the Asian groceries.
Hakubai Sweet Rice. This brand is a popular choice by most gourmet cooks because of its versatility.
Burma Spice Sticky Rice.

In china ,glutinous rice has been grown for at least 2000 years.

Cultivation

Glutinous rice is grown in Thailand Vietnam, Malaysia, Myanmar Nepal etc. An estimated 85% of Lao rice production is of this type.[3] The rice has been recorded in the region for at least 1,100 years.
Method of cultivation of anadi rice is done by transplantation of seedlings. Seedlings are raised in nursery bed and transplanted in the main field.

Land preparation is done by ploughing and planking to make tilt of soil.
Sowing method can be done by broadcasting, sowing plough and harvesting is done by manual process.

Composition

Nutritional fact-This form of rice does have a unique nutritional profile that include high level of protein as well roughly 170 calories per cup of cooked rice. There are also various B vitamins, Selenium ,Zinc , magnesium, copper,and phosphorous. This rice does contain fiber ,but not as much as is found in brown rice and other forms of which rice.

There is almost no fact or cholesterol of any kind in this rice. It is high in amylopectin starch and low in amylose starch. Sticky rice is also high in dextrin and maltose.

Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation, and some governments have issued advisories about toxic Dyes being added to color Adulrated rice. Both black and white glutinous rice can be cooked as discrete grains, or ground into flour and cooked as a paste or gel.

Diseases

Nutrient- deficiency

Khaira diseases

Damages -yellowing and brown spot on leaf

Management- Application of zinc sulphate

Conclusion
This is the basic information about the anadi rice. The cultivation practices of the anadi rice should be improved. It is not a famous variety. It is cultivated in some village. It is cultivated in small area on small amount. So the productivity of anadi rice should be increased by different procedure. The Research centers of Nepal such as NARC should conduct research programme on it. The government should promote on modern techniques of farming ,modern tools and mechanization.The quality seed fertilizer should be provided to each and every part of our country.

Reference

https://en.m.wikipedia.org/wiki/Glutinous_rice
https://www.organicfacts.net/sticky-rice.html

Writer: Manoj Pariyar (Student, Bsc. Ag IAAS Paklihawa Campus)