610 THE SMALL GRAINS 



B. AWNED 



(ORYZA MINUTA MICROCARPA, KCKE.) 



3. Kernels yellowish red, awns red. 



Kitiran (Java), Shinriki, Wataribune (Fig. 177), Omachi. 



II. CARYOPSIS ELONGATED, KERNELS AWNLESS 

 (ORYZA MINUTA LONGIOR, AL.) 



4. Kernels yellowish red. 



Santong (Sumatra). 



684. Glutinous rice (Oryza glutinosa, Lour.). The 

 caryopsis of glutinous rice is chalky white and opaque 

 in cross section, when dry. On steaming, it becomes 

 more transparent, and is more viscous than that of common 

 rice. The iodine test gives a yellowish brown color to 

 the starch, instead of violet. The zinc chloride solution 

 of iodine colors the starch reddish brown, but colors that 

 of common rice black. The explanation of this peculiarity 

 is that there is present in the glutinous rice endosperm a 

 considerable percentage of dextrine and maltose replacing 

 the starch. The practical test for glutinous rice is in 

 cooking it, when it runs together in a pasty mass. The 

 kernels of common rice, if properly cooked, remain sepa- 

 rate, keeping their shape. Glutinous rice has more tender 

 stems and leaves than common rice, and, therefore, the 

 straw is more valuable for feeding. 



Glutinous rice is grown in India, China, Japan, 

 Burma, Siam, and East Indies, but not at all in this 

 country, and is rare or entirely absent in Europe. In 

 no region is it a common food, but it is limited to use in 

 desserts. Some of the chief subdivisions and varieties 

 are as follows : 



