Rice seems to be everywhere in Southeast Asia. You see it grow on the rice fields and terraces. And people eat it all day long: For breakfast, lunch and dinner. We quickly adapted this habit and therefore also discovered the almost endless variety of different types and sorts of rice. One kind of rice particularly got us – sticky rice. You can not only it eat with a delicious lemongrass chicken, soup or curry. You can also create the most awesome desserts with it. And it comes in a lot of different colors.
Cooking sticky rice does not only require a special kind of rice, if you cook it the traditional way you normally also need a lot of typical equipment such as a bamboo basket, steaming pot, wooden tray and a traditional small stove. But we found a way how to cook it at home by using an ordinary pot and its lid.
Recipe for 2 Portions
We love mango! If you do too – check out this recipe for some delicious sweet sticky rice with mango and coconut.
First of all you need rice: Using the right type of rice is a must for preparing proper sticky rice. In this case you need to look for bags labelled “long-grain sticky rice,” “sweet rice” or “glutinous rice”. If you are lucky you will find it at your local supermarket in the ordinary rice aisle. No luck here? Try the ethnic foods section. Still not found? The next place to go should be an Asian supermarket or an international grocery store. Some food shops also sell it online.
Put 2 cups of RICE and 3 1/2 cups of WATER in a large pot. Let the rice soak for minimum 30 minutes. The best way is to leave it for 4 hours.
Add 1/2 tsp of SALT and stir well. Sometimes the rice can get quite soft, so make sure to stir well but gently.
Place the pot over high heat and bring the water to boil. Now turn the heat down to medium low and cover the pot. Make sure to leave the lid slightly off on one side to vent. Cook for 10 minutes and do not stir the rice at all.
After 10 minutes check if the rice absorbed all the water. You can do so by pulling some rice away from the center with a fork. In case you can still see water cook for another 5 to 10 minutes (or until all liquid has been absorbed).
Remove the pot from the heat and leave the lid on securely. Let the rice stand for at least 10 minutes before serving. Traditionally the rice is served in small bamboo baskets (one for each person) – the baskets keep the rice warm and prevent it from drying out. Maybe you can find some at an Asian supermarket. Note: Sticky rice really is sticky. In Laos and Thailand you may use your fingers to roll small balls and dip it into your food during a meal.