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Zoe Allen——Studied at the University of Melbourne, Lives in Melbourne, Australia.
Jasmine rice is a variety of Oryza sativa. ... The grains cling and are somewhat
sticky when cooked, though less
sticky than
glutinous rice (Oryza sativa var. glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain
rice.
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