Sticky rice

Sticky rice

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Sticky, or glutinous, rice is a staple of Laos and northern Thailand, where it is served with most meals. Commonly eaten with the fingers, it is formed into balls, which are used to scoop up small mouthfuls of laab and spicy dips and other concoctions, characteristic of those regions. Sticky rice is also widely used throughout Southeast Asia as a dessert ingredient. It has a distinctive flavour and texture, nothing like regular white or jasmine rice.

Ingredients

Quantity Ingredient
400g sticky (glutinous) rice

Method

  1. Put the rice in a bowl and add enough cold water to cover it generously. Soak the rice for at least 2 hours or overnight then drain well.
  2. Line the perforated section of a steamer insert with a damp piece of muslin or tea towel, which covers the base of the insert and overhangs the sides. Put the rice in the muslin in an even layer, fold the muslin over the rice and set the insert over a saucepan of boiling water. Cover tightly and steam for 20 minutes or until the rice is tender – it will still be slightly chewy. Take care not to overcook or the rice will be soggy.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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