F&D AGRO INTER CO., LTD.Steam Rice (Sticky Rice)
What is sticky rice?
Whether it’s labelled ‘sticky’, ‘sweet’, or ‘glutinous’ rice, this tasty grain holds together when cooked properly and has a delightfully chewy texture. Unlike Japanese short-grain rice, it will not become hard or tough when cooled and retains its soft texture.
Where does sticky rice come from?
Sticky rice comes from multiple different regions across Southeast Asia. For Thai sticky rice, you may have enjoyed it in Thai restaurants or served it with your own Asian dishes, but traditionally it’s a core staple in North and Northeastern regions of Thailand, in Bangkok, and in the country of Laos. Whether eaten as part of a meal or as a snack throughout the day, it takes longer to digest than other varieties of rice and gives you a nice boost of energy as a result.
For other varieties of sticky rice, however, ‘sticky rice’ can be a bit muddled across different cultures. In the West, the term can act as a bit of an umbrella description for rice that is stickier than other common varieties. However, in most Asian cultures, ‘sticky rice’ refers to glutinous/sweet rice. Japanese sweet rice, for example, is used mainly in sweet desserts, but can be confused with its other short-grain varieties.
What makes it sticky?
Unlike classic white or wholegrain rice, sticky rice has a much higher starch content containing unusually high amounts of amylopectin and a very low amount of amylose. The high amylopectin in this case is what gives it its ultra-sticky quality.
Types of sticky rice
Grown mainly in Southeast Asia, it’s a staple ingredient in many dishes across the globe. Sticky rice can come in both long-grain and short-grain varieties and there are three main types to note.
Japanese sweet rice
A sweeter, shorter white grain that has a variety of uses. This rice is most commonly used for making sweet desserts like mochi and wagashi. Keep in mind, Japanese sweet rice is not the same as Japanese short-grain rice, which is used in dishes like sushi, onigiri and as a general Japanese meal staple.
Thai sticky rice
A long-grain, fragrant variety that comes from Northern Thailand and Laos and is a main staple of their cuisine. It works excellently across both savoury and sweet dishes.
Black/Purple sticky rice
This is your wholegrain variety. With a vibrant, purple colouring when cooked and a deliciously nutty flavour, this is quite common across Thailand, Malaysia and Indonesia.
How to make sticky rice at home
When it comes to making sticky rice, you’ve got a few choices. But, regardless of the method you go for (except the Instant Pot method), be sure to soak your rice – ideally for four hours and up to overnight if you can – then drain the water and rinse. This process softens the outer shell, resulting in a well-cooked, fluffier grain overall.