Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It is the total or near absence of the starch amylose that makes sticky rice so sticky. Offered in long-grain and short-grain varieties, sticky rice is used in both sweet and savory Chinese dishes and is most often steamed. Sticky rice is more expensive than regular white rice, about double the price.
Fast Facts
Also Known As: glutinous rice and sweet rice
Place of Origin: Southeast and East Asia
Used for: its sticky, clumping texture
Sticky Rice vs. Other White Rice
Other types of rice contain two types of starch—amylose and amylopectin—and the stickiness of the rice depends on the proportion between the two. While a higher amylose content in long-grain white rice (19 to 23 percent) means it will turn out nice and fluffy, the lower amylose content in short-grain white rice (12 to 19 percent) causes the grains to stick together. Sticky rice, on the other hand, contains a maximum of 1 percent amylose and a very high concentration of amylopectin, making it very sticky when cooked.
Sticky rice is used in a variety of dishes, including desserts, as a stuffing in duck, and in dumplings such as shumai and zongzi. While most recipes call for steaming or boiling the sticky rice, it can also be stir-fried or cooked like Italian risotto.
Normally in Chinese cooking, long-grain sticky rice is used for savory dishes and short-grain sticky rice for desserts. This is because the texture of long-grain sticky rice is firmer and less sticky than short-grain sticky rice so it tastes better in savory dishes. But short-grain sticky rice will work better in desserts, such as sweet rice cake or stuffed lotus root.
How to Cook With Sticky Rice
Before cooking sticky rice, it should be soaked in tepid water. Soaking the grain softens the tough outer shell and ensures the rice will be cooked throughout. This can be done overnight or for a shorter amount of time (at least 30 minutes) before cooking; a longer soaking time will give the rice more flavor. Place the rice in the cooking pot and cover with water. A typical ratio is 2 cups of rice to 3 1/2 cups of water. Leave to soak, add a bit of salt (3/4 teaspoon), and then steam the rice either on the stovetop or in a bamboo steamer.
Steamed Thai Sticky Rice
To steam on the stovetop, allow the water and rice to come to a boil and then reduce the heat to a simmer. Cover partially with a lid and simmer for 10 minutes. If all of the water has not been absorbed, steam for an additional 5 to 10 minutes, checking often. Then place the lid on the pot and let sit for 10 minutes to continue cooking. To cook in a bamboo steamer, drain the soaked rice, place in the steamer, cover, and steam over high heat for 30 to 45 minutes, until the rice is soft and translucent. Unless the rice is being served on its own, it is often soaked and then added to recipes uncooked.
Sticky rice is also called "sweet rice" because of its taste. It has a sweeter taste than regular white rice, which is why it works so well in dessert recipes. But mainly, it is prized for its chewy and sticky texture.
Sticky Rice Recipes
Glutinous rice is employed in recipes where the rice needs to clump together. It is also favored in dishes with sweet flavors.
Stuffed Lotus Root With Sweet Sticky Rice
Pearl Balls
Peanut Sticky Rice
Where to Buy Sticky Rice
With the growing interest in and availability of Asian ingredients, sticky rice is likely to be found at large supermarkets in the international aisle or on the shelves along with the rice. It is also sold at Chinese and Asian markets, as well as online, and is packed in plastic pouches.
Sticky rice may also be labeled as glutinous rice, pearl rice, mochi rice, or waxy rice. There are also black and purple varieties of sticky rice that are sold unmilled.
Storage
Uncooked rice can be stored indefinitely as long as the contents are sealed well and haven't retained any moisture. Sticky rice can be stored in the pantry, refrigerator, and freezer.
Uncooked rice has bacteria that can reproduce rapidly after being cooked. Thus, if storing cooked sticky rice, it's important to cool the rice as quickly as possible. Do this by placing the hot rice on a baking sheet in one layer and putting it in the refrigerator. Once cooled, scoop the rice into an air-tight container and store in the refrigerator where it will last for up to 4 days. Cooked sticky rice can also be kept in the freezer for up to a month.
Sticky rice is so important in Laos that it's become part of the main religion, Theravada Buddhism. Laotians all over the country prepare dishes for important parts of life, which rice is tightly woven into, including rainfall, harvests, and even the death of family members.
The water level should be at your first knuckle when the tip of your finger touches the rice. In the knuckle method, you add one first-knuckle's worth of water regardless of the amount of rice being cooked.
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.
Meats salads like koi khua neua (ก้อยคั่วเนื้อ) and laab (also spelled larb ลาบ) Lots of grilled meat like grilled fish, grilled pork, and aeb (grilled meat or fish in a banana leaf)
Sticky rice does have a slightly sweeter taste when compared to white Jasmine rice. This appeals to many people. Also, if you want rice with a chewy and sticky texture then this would be a good choice.
In traditional Chinese cuisine, sticky rice may be used in both sweet and savory dishes. Sticky rice is delicious and adds a depth of flavor that can cut through intense and distinct tastes and flavors of other food. Another reason people use sticky rice in their dishes is to add a different texture to a dish.
As soon as possible after an injury, such as a knee or ankle sprain, you can relieve pain and swelling and promote healing and flexibility with RICE—Rest, Ice, Compression, and Elevation. Rest. Rest and protect the injured or sore area.
Basically, you measure with your first knuckle up your finger, add your rice to the rice cooker, and then water just up to your first knuckle. Your finger should be touching the top of the rice, and then water just up to the first knuckle. and makes the perfect rice every time.
noun. a variety of cultivated short-grain rice grown especially in Southeast, East, and South Asia that becomes notably sticky when cooked: most varieties of short-grain rice contain both amylopectin and amylose, but sticky rice contains only amylopectin.
It is the excess release of starch during steaming that sticky rice gets that glue-like texture to them. Sticky rice health benefits include increased bone density, decreased inflammation, improved heart health, etc. The Japanese sticky rice is believed to boost metabolism as well.
While long grain rice contains both starch components, sticky rice only contains amylopectin, with an almost negligible amount of amylose. When hot water interacts with amylopectin-heavy sticky rice, the starch molecules separate, turning the rice soft and sticky. Sticky rice is traditionally steamed, not boiled.
Directions. In a large bowl, cover rice with cool water for at least 4 hours or up to overnight. Alternatively, to speed up the process, use hot water, and soak the rice for at least 2 hours. Using a fine-mesh strainer, drain the rice, discarding the cloudy soaking water.
The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao, pronounced [kʰȁw. nǐa̯w]). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person.
Over time, control or guarding of the rice crop became a political function, confirming the importance of rice in society. Indeed, rice signalled wealth and also determined wealth through the use of a "sho," a measure of rice. At various times rice was an instrument of trade, functioning as hard currency.
Aside from being a dietary staple, it also has strong roots in Japanese spirituality, where dishes and beverages made from rice serve as offerings to the gods. In Shinto culture, two of the most common ceremonial offerings to ancestors during rituals and weddings are rice and sake (rice-based alcohol).
The origin of fried rice traces back to the Sui dynasty (589-618 AD) in China. The dish was conceived out of practicality, with the main intent being to prevent food waste. Leftover rice was stir-fried with whatever ingredients were at hand, often including vegetables, meats, and a dash of soy sauce.
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