Sticky Rice
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How to make Sticky Rice
Recipe Thai Sticky Rice | วิธีการนึ่งข้าวเหนียว
Sticky rice in Thailand is one of the main foods and is eaten mainly in northern Thailand and in Isan.The largest growing area for glutinous rice is in the province of Chiang Mai. There are the best varieties of rice. The best glutinous rice is the "Sanpatong Rice".
If you want to make perfect sticky rice, you should always use a famous sticky rice with a brand name. A rice which comes from the last harvest. Good fresh brand rice remains to dampen softer longer than older or lower-grade glutinous rice.
I recommend to buy rice brands like Golden Phoenix Rice, Sanpatong Rice, Golden Phoenix Butterfly Rice or Rice.
Another name for "glutinous rice" is "sweet rice". You often find this rice name in Asia Shops.
Ingredients
Yield: Recipe for 3-4 personsPreperation time: 180 minutes
Cook time: 30 minutes
Total time: 210 minutes
Ingredients for Thai Sticky Rice
- 500g Glutinous Rice (preferably Sanpatong Glutinous Rice)
- 1 liter Water
Information: You find all this ingredients in your asia market.
Cooking Equipment:
- Thai "Glutinous Rice Cooker" or "Laos Steamer"
- Bamboo Rice Steaming Basket
- Possibly cotton cloth
Preperation
Thai Sticky Rice
1. Who buys glutinous rice should opt for branded glutinous rice from the last rice harvest. Mature sticky rice get quickly hard.
2. The glutinous rice should be washed thoroughly and rinse several times with water. Then soak the rice in fresh water for about 3 hours before cooking. You get the best result if you soak the rice in fresh water overnight.
3. After soaking, pour off the water and rinse the rice again with fresh water. Then drain the water well.
4. After draining give the rice in a rice steaming basket made of bamboo which one has previously been somewhat dampened.
You can also pre-insert a cotton towel and place the rice in the cloth, then you can quarrels the sticky rice better.
5. Then make up the steam pot with about 1 inch of water and bring it to boil. After that give the bamboo steaming basket with the glutinous rice in the steamer.
6. The glutinous rice is covered in bamboo steaming basket with a saucepan lid. Now steam the glutinous rice for about 20 minutes. Then turn the rice, so that the lower part of the rice clump is now up. Allow the rice still steaming for another 10 minutes.
7. After a total steaming time of about 25-30 minutes, the sticky rice should be ready.
8. Now take the sticky rice out of the steaming basket and give the rice into a container. Where the rice does not dry out.
9. The sticky rice consistency should be sticky and not watery now. Individual grains of rice should easily be dissolved out of the resulting rice clumps.
10. For serving the sticky rice loosening the rice on something.
In Thailand - especially in the north - the glutinous rice is eaten as an accompaniment to a wide variety of dishes and used as the basis for many desserts and sweets. In the mobile cookshops in Thailand you get the sticky rice in small plastic bag as an accompaniment to barbecue meat dishes. You pay only 10 Baht for one bag.
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Maybe someone wants to help me.