Thai Glutinous Rice 10kg

Thai Glutinous Rice 10kg

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Sticky rice Also known as glutinous rice or sweet rice, this type of grain sticks together when cooked. The Thai variety has a longer grain than Japanese or Chinese sweet rice.

Although in Thailand sticky rice is steamed in long funnel-like baskets, our method, even if it's not strictly authentic, gives extremely delicious rice and is much easier to make. 

After the rice has soaked, add 3/4 teaspoons of salt and stir. You have two options for cooking:

  • On the stove: Place the pot on the stove and turn the heat on high. Once the water begins to bubble at a gentle boil, turn the heat down to medium-low so that it is just nicely simmering.
  • On the steamer: Drain the soaking water and transfer the rice to a banana leaf-lined colander or steamer. Cover and steam over high heat for 30 to 45 minutes, or until rice is translucent and soft
  • Once the rice is simmering, place the lid askew, allowing some of the steam to escape. Simmer for 10 minutes. 
  • Sticky rice goes well with stir-fries as well as dishes that have a lot of sauce to them, such as curries, but it is also beautiful and nutritious by itself. 

    Remember that: 

    • Sticky rice becomes even stickier and slightly translucent when allowed to sit or when cooled and refrigerated.
    • Sticky rice is also used to make scrumptious Thai desserts, such as mango sticky rice.
    • Store sticky rice covered in the refrigerator, but be sure to eat it up within a day or two, as it will harden faster than regular rice.
    • You can also make sticky rice in a rice cooker.