Glutinous Rice

This rice is a type of rice that naturally contains a lot of starch. The rice sticks well together after cooking. This rice is a sister of the Japanese sushi, Spanish paella, and Italian risotto rice varieties. This sticky rice is a bit oval in structure and absorbs less water than regular rice. Glutinous rice really lives up to its name since the rice clumps after cooking. The rice is easy to pick up with fingers or sticks and is mainly considered as dessert rice. The rice can also be used as a base for the Filipino Lugaw, this is rice soup with ginger and chicken.

Preparation method:

Absorption method:

• Soak 570 g of sticky rice in water and let it stand for about 10-15 minutes and then drain
• Bring 500 ml or 570 ml of water to the boil in a pan
• Add rice and cook until the water thickens, stirring occasionally
• Let it stew on a low heat for 15-20 minutes

Microwave method:

• Soak 570 g of sticky rice in water for approximately 6-8 hours and drain
• Put the rice in a microwave dish together with 177 ml of water
• Drain the microwave and cook for 5 minutes on the highest setting
• Stir and again for 5 minutes on the highest setting
• Serve immediately or allow it to stand for 5 minutes before serving

The cooking time can vary depending on the wattage of the microwave

Rice cooker method:

• Put 570 g of sticky rice together with 475 ml of water in the rice cooker
• Switch on the rice cooker
• Leave the rice in the rice cooker for another 1/2 hour after cooking

Also known as: ketan rijst, beras ketan, pulut, khao niao, gạo nếp, mochigome, chapssal
Country of origin: Thailand
Brand: Better Brand
Code: 8852116710098
Content: 1 kilo