black STICKY rice...not the drier, separated one

Im having a hard time finding info on it. I know sticky WHITE rice is bad but what about sticky BLACK rice? I see a lot of info about black rice but not much distinction on whether its sticky or not Is it correct to assume that black sticky rice is a generally good food thats probably a tad below black separated rice but far above white separated rice and waaaay above white sticky rice?

Answer

I feel that you’re throwing the baby out with the bath water here. You “know” that sticky white rice is “bad,” 100% of the time? In what way are you using the term, “bad?” How is sticky white rice always bad? How can we label any food good or bad?

I know that doesn’t answer your question, but you are asking people here to go along with an (I would argue) egregious assumption in order to answer your question.

To me, sticky white rice + salmon + leafy green + other vegetable would be just what the doctor ordered after a marathon, or after a heavy resistance training session.

All four of those rice varieties you mention definitely have a valid time and place. Context is key.