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 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.