How do you make Sticky Rice??

[Jeanygirl]

What is it? Where do I find the correct type of rice? And how do I do it?

I would like to make the Marinated Tofu with Asparagus and Sticky Rice that was posted by ?? someone a few days ago, and I'd like to try the sticky rice part, but . . . alas. Don't know what it is... I know I could just do a side of regular rice, but how much fun is that???

Thanks for any insight!

[sneezles]

Jasmine, a long-grain, white, aromatic rice, originates from Thailand, and on that basis alone is probably the most authentic type of rice to serve with Thai food. It is even sometimes referred to as "Thai rice." Beyond that, the soft, slightly-sticky texture and mild flavor of the rice suits Thai food very well, and it is very easy to prepare.
To prepare jasmine rice, use a 2:1 ratio of water to rice (when cooking for myself, I usually use half a cup of rice and a cup of water). Bring the rice and water to a boil, then cover and reduce heat, simmering the rice for twenty minutes. Leave covered while it cools, and that's it, it's done.

There are various variations on the basic recipe, although these are usually better as a separate side dish, and don't work well as a bed for curries, which is my usual use of jasmine rice. For the first, simply substitute chicken broth for half the water -- this will to give the rice a strong flavor. The second, coconut rice, is more involved. Here's the recipe:

Coconut rice:
1 cup Coconut milk
1 cup Water
1 cup Jasmine rice
1 tsp Ginger, chopped
1/2 tsp Salt
1/2 tsp Cilantro

Bring coconut milk, water, rice, ginger, and salt to boil in pot, cover and reduce heat, simmering for 20 minutes. Leave in pot to cool for ten minutes, then remove from pot and sprinkle with cilantro

[aggie94]

Sticky rice is generally made with short or medium-grain white rice. Japonica and Calrose varieties work well for sticky rice, as does Thai sticky (sweet) rice if you can find it.

[aliwally]

In our house, "sticky rice" means using sushi rice. Instead of letting it go cold and using it to make sushi, this is the rice we eat hot with chinese/thai curry dishes or stirfry's.

Most places carry it now, certainly Whole Foods does. I make it according to the package directions, and make sure I always use my non-stick (teflon coated) pot.

[amcleod]

When I went to Thailand, sticky rice was actually the end product of cooking rice in a certain way...basically it was soaked for a very long period of time and it was, as the name implies, really sticky and a bit sweet. It was usually served in a mini bamboo steamer type thing. I believe that regular jasmine rice is used to make it but I am not 100% sure about that.

I have a Thai cookbook at home that gives the recipe for making what I am describing; if you'd like me to post it I certainly can!

[Deanna]

http://thaifoodandtravel.com/recipes/steamedst.html