Obsessed with sticky rice
- Swirvin Apr 21, 2005 11:42 PM
I have only had it out at restaurants - one asian fusion, one Indian fusion. I believe both places it came wrapped in a banana leaf. It has a chewy texture and you almost can't make out the grains of rice.
I LOVE this stuff. Is there any hope for me to be able to make it at home? What kind of rice is it? Any recipes/tips would be very much appreciated.
You can order it online (I think that ethnic grocer.com carries it) or if you have access to an asian market you can get it there. Look for Thai sticky rice. Btw I share your fondness!
Sticky rice also goes by the name glutinous rice, so either one will be fine.
In my experience, it cooks the same as any other rice, but benefits a LOT from being soaked for a few hours (or overnight in the fridge). If you have a rice cooker, the ratio is the same--one part rice to one part water.
A favorite recipe is Thai mango sticky rice with coconut milk. It's great right now because ripe mangos are starting to become available. For one cup of uncooked rice:
--let rice sit for at least 10 minutes after the rice cooker is "done."
--shake up a can of coconut milk (Asian brand, not the coco loco pina colada mix stuff), and pour a few tablespoons into the rice. Add a heaping tablespoon of sugar or simple syrup, and fold into the rice. Taste, and add more sugar or coconut milk if you like.
--put the rice into a bowl, and spoon cubed mangoes over it. Pour some simple syrup and some coconut milk over it. If you're a little OCD, mix the syrup and coconut milk first.
The rice should be just slightly warm, and the other ingredients should be straight out of the fridge. It's a great combination.
Plain sticky rice, sometimes called by the misnomer Glutinous Rice, is usually soaked over night and then steamed. I have put it to saok in the morning and then in the evening drained it, wrapped it in cheese cloth and put it into a Chinese steamer over a wok with boiling water. It took about 25 minutes to steam, and should not touch the water.
If you go to an Asian market you can find a sticky rice cooker which is a woven basket and a round pot that kind of looks like a big spittoon. You cover it iwth a big lid and steam it just like the previous poster said - soaking it for at least 4 hours and then steaming it (without the rice touching the water). I also have a huge addiction to sticky rice. It's very yummy with sliced Chinese Sausage.