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Sticky rice is used in East and Southeast Asian cooking. Although this rice is labeled “glutinous,” (or sweet rice), sticky rice is gluten-free, and works with many types of cuisine. Unlike other types (like jasmine, basmati or wild rice), long grain sticky rice needs to be soaked to get through a thicker outer shell. It can be used in your favorite Asian dishes, in desserts (like this wonderful recipe for sticky rice and mango). Traditionally cooked in a bamboo basket, we find a pot more accessible to modern families in the states, so our recipe is easier and super simple to make at home!
In a large pot, mix the rice and the water.
Let the rice soak for a minimum of 1 hour to a maximum of 5 hours.
After rice has soaked, add the salt to the pot, mix and turn the heat to high.
Once the water begins to boil, turn the heat down to medium-low so that the rice is simmering. Place a lid on the pot, but place the lid askew so that some steam is allowed to escape. Simmer for 10 minutes.
After 10 minutes check the water level in the pot.
If all the water has been absorbed, turn off the heat.
If there is water in the pot, simmer for 5-10 minutes more, or till all the water is absorbed.
After sticky rice is done cooking, turn off the heat but leave the rice on the burner till you’re ready to serve. The radiating heat will cook the rice further.