Sticky Rice (upon Request) Recipe
Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Rinse the Rice
Place the glutinous rice in a large bowl and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too gummy.
- 2
Soak the Rice
After rinsing, soak the rice in enough water to cover it for at least 4 hours, or overnight for best results. Drain the rice before cooking.
- 3
Prepare the Steamer
Fill a steamer pot with water and bring it to a gentle boil. Line the steamer basket with a clean cloth or banana leaves to prevent the rice from falling through.
- 4
Steam the Rice
Place the soaked and drained rice in the lined steamer basket, spreading it out evenly. Cover with the cloth or banana leaves, and steam for about 20-25 minutes, or until the rice is tender and sticky.
- 5
Season and Serve
Once cooked, transfer the sticky rice to a serving dish. Sprinkle with salt and mix gently to combine. Serve hot with your choice of accompanying dishes.
