Many people spend lifetimes trying to make perfectly cooked rice with grains that don’t stick. The idea of sticky rice may appeal to some, because this is what they are good at.
However, cooking sticky rice or glutinous rice is also an art as the rice is generally steamed rather than boiled. It can be made in a rice cooker, but that is also an art form.
Authentic sticky rice also requires a special types of rice (Thai sweet rice) that is sweet and waxy. The grains are opaque and have very low amylose content.
This type of rice is especially sticky when cooked. For the more adventurous, black rice can be used. It makes dramatic, visually stunning dishes that are very nutritious compared with using plain white rice.
Sticky rice is very versatile and while mostly used for Thai and other South-East Asian desserts, it can also be used for many savory dishes.
This article describes how to make sticky rice at home using various methods.
There are several recipes for you to try.
Most people think of desserts such as Mango sticky rice, which is available from many Thai and other Asian restaurants. But sticky rice can also be used for many savory dishes.
Wrapping sticky rice with savory or sweet ingredients in banana leaves is another popular method. Sticky rice can also be in translucent rice paper rolls and other wraps, and for various spring rolls, that are then steamed.
Sticky rice can also be used to make dim sum dishes and even as fillings for won tons and other similar dishes.
Below are a collection of stick rice recipes to get you started.
Rinse the rice well and then soak it, covered in warm water for 1-3 hours preferably overnight. Drain the rice and then wrap in cheesecloth and put it in a steamer (various types will do) over boiling water. Steam the rice for about 30 minutes, until the grains are tender. Times depend on the rice used. After several times you will know the exact time for the rice you use and your steamer. Set aside to cool for half an hour or so. Meanwhile, gently warm the coconut milk in a pan with the salt and with sugar added. Just warm the coconut milk to dissolve the sugar, and don’t overheat. Pour half the warm coconut milk mixture over the warm sticky rice and stir to mix thoroughly. Transfer the sweetened sticky rice to small serving bowls and pour over the remaining coconut milk. Add mango slices and fresh herbs such as mint and serve.
Rinse, soak the rice in water for 1-3 hours and steam the rice according to directions on the pack or the method described above. Fry the sausage and bacon in wok or skillet over medium heat. Add the diced onions to the pan and stir-fry until the onion is light brown in color and just softened. Add the shrimp and red chiles and fry for about 60 seconds. Add the mushrooms and stir-fry for a about 5 minutes and then season with pepper and salt. Add the soy sauce, ginger, sesame oil and wine. Scrape the bottom of pan to deglaze using a wooden spoon and then add 1/2 cup of water and simmer to create a glaze. Switch off the heat and add the cooked sticky rice and mix lightly using two spoons to combine, without homogenising. Garnish with cilantro and scallions and serve immediately.
Rinse, soak the sticky rice. Transfer the rice to a large pot that has a lid. Add 2 cups water, set aside to soak for 10 minutes, then add 1/2 cup of extra water and 1/2 teaspoon of salt. Heat to boiling and then reduce the heat to very low. Cover almost all of the pot with the lid, so some steam can escape. Steam the rice for 15-20 minutes. Turn off the heat, fit the lid tightly and allow to steam for an additional 5-10 minutes. Remove the lid, add the coconut milk (warmed slightly) and incorporate into the rice, separating the clumps with a folk. Turn the heat to low and add one cup of sugar (your choice of type) and the spices. Set aside to allow the coconut milk to be incorporated into the sticky rice. Serve into bowls and sprinkle with star aniseed, toasted coconut, cinnamon and nutmeg, add a sprig of mint.