Sticky rice is a glutinous rice that is grown mainly in Southeast and East Asia. It has opaque grains, a very low amylose content and is especially sticky when cooked. It is recommended that you use Thai sweet rice when cooking to get that true sticky rice texture, rather than Jasmine rice because the grains don’t hold together as well. Sticky rice is often found in Thai and Indonesian dishes, it is sticky to the touch and can be easily rolled into balls. A great place in Melbourne to source your Asian ingredients is at TANG The Asian Food Emporium.
How To Make Sticky Rice:
Take 1 cup of raw rice and add 1-1/2 cups of water, this will make enough rice for two servings. Add ½-1 cup of extra water per extra cup of rice.
Soak between four hours and overnight. Drain well through a colander.
Steam the rice in a Thai bamboo rice basket or a wire mesh rack over a steamer.
Wrap the rice in muslin, and steam on one side for 10-15 minutes, then turn over and cook the other side for another 10-15 minutes.
Be careful to not overcook the rice, or it will become mushy. It should be a sticky texture, not watery, and hold together well when cooked. Test the consistency of the rice after 10 minutes and cook for a few more minutes before testing again. When it is sticky to the fingers and will roll into a ball it is ready.
Take the rice off the heat and let stand for a few minutes before serving.
Be careful as the cooked rice is very hot.
You can simply roll into rice balls and serve with a dipping sauce, soy or chilli are good.
Mould into a serving bowl then upend on the plate.
Serve in a small bowl per person.
Enjoy! Authentic Asian food ingredients can be found at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.