HOME > Chowhound > Home Cooking >

Discussion

Wild Sweet Rice- How to use?

  • 5

Last time I went food shopping at H-Mart I picked up a bag of wild sweet rice. Unfortunately there is no english on the bag other than the type and I have no clue what to do with it.

How is this tyype of rice commonly prepared?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I was searching for the same answer! I cooked it like rice-- rinsed it a few times then added 2 cups water for 1 cup rice- brought it to a boil and then covered it and cooked it on low for what seemed like a LONG time. It didn't crack open, but was soft. tasted good as a side, although I made a stir fry with onions, garlic, ginger, chicken, cilantro and lime and it was delicious. Don't know if this was the right way to prepare it, but it worked!

    1. I suspect you have 'black sticky rice'.
      http://www.thaifoodandtravel.com/ingr...
      The page has a link to recipe, which in sum is:
      soak the rice

      steam it (it will remain chewy).

      flavor with sugar and coconut milk.

      The 'white sticky rice' page has a picture of the traditional Thai steamer, a conical basket that fits over an urn.
      http://www.thaifoodandtravel.com/ingr...

      paulj

      1. An Indonesian friend makes a wonderful sweet rice pudding/porridge from wild sweet rice (=black glutinous rice)...soak 1 cup of rice in cold water for an hour, then boil with about 8 cups of water until rice has softened and texture is to your liking. Sweeten with brown sugar or palm sugar (about 1/2 c or to taste) and stir in 1 can coconut milk before serving. The rice is sticky like regular glutinous rice but the brown husk adds toothsomeness and a slight nuttiness. This is similar to paulj's recipe but will have a more "porridgy" consistency.

        1. As paulj notes, soaking the rice is the first step. I usually let any type of sweet rice soak overnight. Since I'm not a huge sweets person, I usually use this in savory steamed dishes. After soaking, drain the rice, and place it into a heavy duty cheesecloth (or an inexpensive cloth napkin works well too!) and place it in a steamer.

          Saute some meats and vegetables together, then pack it or mix it directly into the soaked rice. Wrap the cheesecloth around the rice and steam. Depending on how much you're making, it will take a minimum of 45 minutes. Sometimes if I'm making a big batch, I steam it for up to 2 hours. I usually check on it every 30 minutes or so, give it a stir when it's still loose enough, so as to ensure even steaming.

          1. I found this same rice and added it to a chili I made instead of regular wild rice. I just put 1.5 cups into my pot and let it simmer for about 45 mins. It was delish !!!