Thai glutinous rice (sticky) 10kg by Golden Orchid
Thai sticky rice, also sometimes called sweet rice, is a rice which is sticky (or glutionous) when cooked. It is the staple food in the drought prone Northeast of Thailand, because it can grow without flooding the field, unlike jasmine rice.
Soak and steam sticky rice in our traditional rice steamer for a delicious accompaniment to your next Thai meal. Sweetened with palm sugar and coconut milk it makes a wonderful dessert, especially served with ripe mango. Sticky rice is perfect for eating with your hands rolled into a small ball and dipped into spicy sauces - like Green Papaya Salad juices or bottled Sweet Chilli Sauce. Served in this manner with Thai Barbecue Chicken it becomes a famous open marketplace meal.
The preparation of sticky rice may seem a bit foreign at first, but it is quite simple. The easiest and most fool-proof method is to use the inexpensive traditional steamer: a conical shaped bamboo basket resting over a spittoon-shaped metal pot filled with boiling water. Sticky rice must be pre-soaked before cooking: four hours minimum or up to overnight. The soaked rice is placed in the conical shaped basket, covered with a pot lid (any that rests about 1-1 1/2 inches over the rice, inside the basket) and set over the boiling water to steam until cooked through. Test by pressing between your fingers- it should still be firm but not hard inside. The actual time depends on the length of time soaked and the age of the rice.
Sticky rice is suitable for inclusion in a gluten-free diet.
To store all types of rice should be stored in a cool dry place in the original packaging until opened. Transfer to an airtight container once opened. Use all types of rice within one year of purchase.
Ingredients: Thai sticky rice, contains no gluten.
Product of Thailand.
