"Rice Bucket captures the humble yet powerful essence of everyday life through the simple act of carrying sustenance. It transforms a common object into a symbol of resilience and nurturing strength.

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MOST folks are familiar with the legend behind the glutinous rice dumpling, also known as chang or zongzi. The dish was created to honour the death of Qu Yuan, the revered poet and patriot ...

Farmers commonly make multiple foliar fungicide applications to control blast. Glutinous or ‘sticky’ rice varieties are used for confections and other speciality dishes and have higher market ...

Crafted as a tribute to heritage, flavour and festive joy, the glutinous rice dumplings are available from tomorrow until May 31. Traditional Steamed Rice Dump­ling with Baby Abalone is a premium ...

The dish is traditionally made with glutinous rice – also called sticky rice – which has been cultivated in Southeast Asia for millennia. Unlike long-grain rice varieties, glutinous rice ...

Remembering her mother’s words - “Selling sticky rice won’t make you rich, but it’ll feed you two meals a day” - she returned to the family trade. Determined to offer quality dishes, Thinh carefully ...

broken white rice exports fell by 40% to 127,000 tonnes, glutinous rice exports decreased by 15% to 88,000 tonnes, while Hom Mali rice exports rose by 3% to 590,000 tonnes. Hom Mali broken rice ...

MANILA, Philippines – Higher prices of fragrant rice varieties and strong demand, coupled with exchange rate adjustments, pushed up benchmark international rice prices in May. This is according ...

with increased interest in both white and glutinous rice. Mrs. Arada, the DG of DFT also emphasized that TRC 2025 is a vital platform for networking, knowledge-sharing, and forging trade agreements.

Tao Genyuan, owner of a Shaxi town's cake store, shows the eight-treasure glutinous rice cake he makes. [Photo/WeChat account: taicangdaily] There's only one cake store in Shaxi town of Taicang ...

Instead of rice flour, it uses coarse glutinous rice grains soaked and steamed, giving the mochi a slightly grainier, more textured bite. Both versions are now widely enjoyed across Japan ...