Sticky Rice
Sticky rice is a staple in Asian cuisines, especially in Thailand, Laos, and China. Traditionally, it is steamed to maintain its unique, chewy texture, which perfectly complements both sweet and savory dishes. Imagine the aroma of steaming rice filling the kitchen, while the dish's soft yet resilient texture immediately captivates you. Whether served with mango and coconut milk as a dessert or alongside grilled meats, this dish always offers a special experience.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
300
g
Glutinous Rice (Sticky Rice)
500
ml
Water
1
pinch
Salt
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly rinse the glutinous rice in cold water until the water runs clear. This removes excess starch and helps ensure even cooking.
2
Soak the rice for at least 4-6 hours (or overnight) to soften it and allow it to cook evenly.
3
Place the soaked and drained rice in a steaming basket lined with a clean muslin cloth or parchment paper.
4
Bring water to a boil in a pot, then place the steaming basket on top. Steam the rice over medium heat for 25-30 minutes, or until it is completely tender.
5
Once the rice is cooked, gently fluff it with a spatula and add a pinch of salt to taste.
6
Let it rest for 5 minutes before serving, then enjoy on its own or as a side dish to Asian cuisine.
