3000 miles 'til dinner.

When shopping for sticky rice look for Sweet Rice or Glutinous Rice. The rice is grown in Japan, China and Thailand (a longer grain version). It is available in Asian markets and most grocery stores in the Asian products aisle. In Thailand, sticky rice is prepared by steaming in long funnel-like baskets, but it is equally delicious prepared by one of the methods below: #1-rice cooker or #2-stove top.

I recently served Sticky Rice and LARB GAI (spicy minced chicken salad) for 20 students attending a sewing/design workshop hosted by Palmer/Pletsch and decided to serve the rice by scooping it into balls with an ice cream scoop, stacking in a large bowl. A sprinkle of black and white sesame seeds added an artistic touch. 

Phote: rice prepared for the photo equals 20 servings  (5x the recipe)

#1 - Rice Cooker Method     

♥PANTRY, FRIDGE, MARKET♥♥                     servings:    4

2 C sweet rice

2 1/2 C. cold water

3/4t. sea salt

prep:  3 minutes

soaking  time:  40 minutes or up to 4 hours  

cooking time:15-20 minutes, until cooker switches off. Let rice sit at least five minutes extra before serving.

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#2 - Stove Top Method    

♥PANTRY, FRIDGE, MARKET♥♥          servings:    4

2 C sweet rice

3 1/2 C. cold water

3/4 t. sea salt

prep time:  3 minutes

soaking time:   20-30 minutes 

cooking time:  30 minutes

Place rice, salt and water in heavy bottom pot, stirring to mix in salt. Set over medium high heat and bring to a boil. Turn heat to medium low (just simmering) and place lid on top, slightly askew. Simmer 10 minutes. Remove lid and use a fork to check the bottom of the pot to see if all water has been “almost” absorbed. If it hasn’t, see note below. If it has, turn off heat, cover with tight fitting lid and let sit for 8-10 minutes. The rice will steam  perfectly from the heat in the pot.

Note: if there is still a fair amount of water in the pot when you check after the first 10 minutes of cooking, leave on medium low heat, lid askew, for another 5-10 minutes until water is “almost” absorbed. Turn off heat, cover with tight fitting lid and let sit for 8-10 minutes. The rice will steam perfectly from the heat in the pot.

♥ Helpful Hints♥

 *rice will stay warm for 2 hours, lid on tight

*rice becomes stickier the longer it sits, so if you want very stick rice…

*refrigerate left-over rice, covered, and use within 2-3 days

*sweet idea for left-over sticky rice:  reheat rice (microwave works) and add butter, cinnamon, nuts, dried fruit, coconut, brown sugar or honey — possibilities are endless! Delish for breakfast or little dessert

*savory idea for left-over stick rice: use in preparing Banh Chung or Banh Tet (sticky rice cakes)

LARB GAI (spicy minced chicken salad  - serve with warm Sticky Rice on the side, a nice combination with the cold, crunchy, spicy and tart salad

(MIL post)