Sticky rice is commonly eaten in many parts of Asia. In Thailand it is formed into little bite sized portions in the diners hand and then used to pick up meats or dipped into various curries. The Chinese also eat a similar type of rice; theirs however is not as sticky and is ‘scooped’ into the diners mouth from a bowl with chop sticks.
This recipe is for slightly lumpy and sticky rice, rice that is ideal to accompany any south East Asian cuisine. It is prepared slightly different from the authentic and sometimes complicated Thai recipe, but yields a consistent result that I serve with any Asian/Oriental dish.
- Remove the cooking vessel from the rice cooker.
- Place the rice in the vessel and run cold water over it.
- Continue running the water over the rice until the water is no longer cloudy.
- Drain the rice and return it to the vessel.
- Place your index finger on the rice surface and add water until it reaches the end of your first digit, (approx 1.5-2 cmís (1/2-3/4 inch) over the rice)
- Add a pinch of salt.
- Place the vessel in the rice cooker and cook as per manufacturers instructions.
- For an even stickier rice use a medium or short grain rice.