Sweet (Sticky) Rice
This chalky white long grain glutinous rice, grown in South Asia, is naturally fragrant. When cooked this rice becomes translucent, shiny and sticky glue-like texture, and unique delicous taste.
Sticky rice is eaten as a staple meal, as a side to your favorite dish or stir-fries, as well as dishes that have a lot of sauce, or turn it into dessert by adding fruit and sweetened coconut milk.
Traditionally sticky rice is steamed in long funnel-like baskets, or cooked on stove top
Cooking Instructions for plain rice on stove top:
- In a sauce pan add 1 3/4 cups of water/ Cup soaked & rinsed rice, 1/2 tsp salt (opt)
- Stir lightly, bring to a rolling boil, lower the heat, cover with lid and simmer for 30-45 minutes.
- Turn off the heat, let the rice steamed in the covered pot at least another 8-10 minutes or until the rice has absorbed the liquid.
- Fluff with fork and enjoy as a main dish or a side dish or use it in desserts.
One cup of rice will yield: 3 cups of cooked rice.
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