how to use Thai Sweet Rice
Dh brought home a 5lb bag of Thai Sweet rice from our local asian market recently. I have NO idea how to use it!
Yes, I could and will google this, but wanted to see what you 'Hounds had to say. :)
I would use it to make lotus wrapped pork and sticky rice, and loh mai kai (a dim sum staple with chicken marinated with oyster sauce and oyster mushrooms). Sticky rice needs a good soaking so usually soak overnight or at least 4-5 hours. Or if I am particularly keen, I would make rice dumpings (sticky rice, meat wrapped in bamboo leaves and steamed or boiled )... Dumpling festival was just last week.
For sweets, the sticky rice would be steamed with coconut cream and some sugar and have a custard base like kuih lapis, or the rice steamed with coconut milk and serve with a watered down egg custard "kaya", or a drizzle of palm sugar syrup.
As you can tell, I use sticky rice regularly in my kitchen.
One of my favorite desserts is biko, sticky rice baked with coconut milk and pandan and then topped with a sticky coconut caramel. Absolutely decadent. It can also be boiled with milk and chocolate to make champurrado.
If you are grinding the rice into flour, soak it in water first and then grind in a blender to improve the texture. From there you can make mochi, tamales, nian gao or bibingka.
You could steam it on the stove with the right stuff. I'm Laos/Thai. We use sweet rice for steaming on the stove.
And sticky rice in a pot or the stove too.