Asian White Rice Recipe
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 dish. It is prepared slightly different from the authentic and sometimes complicated Thai recipe, but yields a consistent result that I serve with any Asian dish.
Asian White Rice Recipe
Instructions
- 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, (approximately 1.5-2cm or 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.
Notes
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