Basic, simple, plain, ordinary – those are words to describe one of the most common foods around the world. Rice, or to be more specific, long-grain white rice is a part of everyday meals consumed by millions of people. Grocery store shelves are stocked with regular, quick-cooking, and instant versions. I have to admit white rice is way down at the bottom of my list ones I want to eat. There is one exception. The texture is what makes it stand far above the typical. Thai sticky rice is not only good; it has a fun factor too.
What could make rice fun? The soft, sticky grains can be rolled up and used like bread to soak up sauces. Just think of pulling off a small chunk, squeezing and rolling it into a ball, dipping it in sauce, and popping it in your mouth. It’s good even without dunking it in sauce. The chewy texture is the element that takes it from plain to comfort food. It’s feels creamy and yet it is only rice.
How to make Thai sticky rice? You start with glutinous rice. It can be found in Asian markets. It gets its name from being glue-like or sticky once cooked and does not contain gluten. You will need to soak the dried grains in water overnight. Then drain and wrap the soaked rice in cheesecloth. Steam it for a while and it is done. Serve it in a covered dish to keep it moist or it will dry out quickly as it cools. You can always re-moisten it or warm up leftovers with additional steaming.
Which rice is your favorite? And how often do you eat or cook it? A couple more of my favorites are black rice and saffron yellow rice. When it comes to basic and simple, Thai sticky rice tops the list.