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gptkbp:instanceOf
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gptkb:rice
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gptkbp:alsoKnownAs
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sticky rice
glutinous rice
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gptkbp:color
|
black
purple
white
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|
gptkbp:component
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amylopectin
|
|
gptkbp:containsLittleOrNo
|
amylose
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gptkbp:cultivatedIn
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gptkb:Cambodia
gptkb:China
gptkb:India
gptkb:Indonesia
gptkb:Japan
gptkb:Korea
gptkb:Laos
gptkb:Myanmar
gptkb:Philippines
gptkb:Thailand
gptkb:Vietnam
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|
https://www.w3.org/2000/01/rdf-schema#label
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waxy rice
|
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gptkbp:notableFor
|
sweet flavor
used in festivals
used in traditional ceremonies
opaque grains
sticky texture
used in religious offerings
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gptkbp:notableTrait
|
gptkb:waxy_gene
|
|
gptkbp:scientificName
|
gptkb:Oryza_sativa_var._glutinosa
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|
gptkbp:texture
|
sticky when cooked
|
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gptkbp:usedFor
|
making desserts
making zongzi
making biko
making kakanin
making mochi
making rice cakes
making rice dumplings
making rice wine
making sake
making sweet rice balls
|
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gptkbp:usedInCuisine
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gptkb:Chinese_cuisine
gptkb:Filipino
gptkb:Indian
gptkb:South_Korean
gptkb:East_Asian_cuisine
gptkb:Southeast_Asian_cuisine
Japanese cuisine
Vietnamese cuisine
|
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gptkbp:bfsParent
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gptkb:Glutinous_rice
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gptkbp:bfsLayer
|
5
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