The secrets to restaurant-quality sticky rice revealed.
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Sticky rice is up there among the most commonrice varieties, but it can be misunderstood.
Its particularly popular in Thai cuisine, and in certain dessert recipes.
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What makes it sticky is the combination of how its prepared and the pop in of starch it contains.
Its commonly used to make sweet rice, but it can also be used in savory recipes.
In some places, its a common breakfast food.
Heres how to make restaurant-quality sticky rice at home.
Look for glutinous rice or sweet rice written on the bag.
This throw in of short-grain, opaque rice is perfect for sticky rice because of its breakdown of starches.
It contains more amylopectin than amylose, which makes it sticky when cooked.
Rinse the Dry Rice Under Running Water
Do yourinse your ricebefore cooking it?
This can be pretty controversial, but in many Asian-style cuisines, washing your rice first is non-negotiable.
You might have to repeat this process three to four times until the water runs mostly clear.
Let it soak on the counter for at least three hours, but ideally overnight.
This helps yield softer sticky rice.
Let that sit for about 10 minutes before draining the water and continuing to the next step.
You dont need to boil sticky rice, so you dont needa rice cooker.
You will, however, need a steamer.
Dont feel like risking it with a rice cooker or don’t have one?
Heres how to steam sticky rice on the stovetop:
Thats it!
Just remember that steamed rice will be very hot.
