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Thai Glutinous Rice | Thai Sticky Rice

Several varieties of glutinous rice can be found in Southeast Asia. But one with most exceptional quality of aromatic scent and rightly soft texture is found only in Thailands Northern regions in the Chiang Mai Province. One variety is Sanpatong Rice, a variety that had naturally evolved from native white rice to a new glutinous variety with distinctivly long and white grains.
Because it is superior quality of softness, Sanpatong Rice can both moreover, cooked Sanpatong Rice stays soft longer than other kinds of glutinous rice, long enough until your next meat arrives.
"San Pa Tong" is a district of the Chiang Mai Province.

We recommend different brands of glutinous rice: Sanpatong Rice, Golden Phoenix Rice and Butterfly Rice.
In Asia Shops sticky rice is usually labelled "sweet rice" or "glutinous rice". In Thai language "Kao Niau" | ข้าวเหนียว

How to cook Thai Glutinous Rice

1. Rinse 1 cup of rice thoroughly a few times and drain.
2. It is essential to soak the rice in fresh water for about 3 hours before cooking.
3. Drain well then pour rice in a steaming basket and cover with lid.
4. Add fresh water in a streaming pot a few inches high and place the steaming basket on top.
5. Bring water to boil and steam rice for 20-25 minutes. Once cooked, rice is translucent. Carefully remove the basket from the pot and flip rice in container. Fluff and serve.

Pictured Sticky Rice Recipe: How to make Sticky Rice?

Cooking trick

To obtain maximum softness, soak rice in fresh water overnight before cooking.
Woven Bamboo steaming basket is recommended.
Place a few Pandan Leaves on top of rice before steaming. This will add fine aroma to the cooked rice.

How to store rice