I recently picked up (in one of my increasingly frequent, "Gee, that looks interesting . . . wonder how you use it" moments while at a local produce/grocery stores) something called "Thai sweet rice." What does one do with it? Any particular recipes you like? Any tips of things to do, not to do, etc.? Thanks so much! ;o)



innoabrd December 6, 2010
I like it for a sticky Chinese rice. Have a look at:
I really like the dried scallops, so I do the full-on version (or some semblance thereof) when I make.
cookinginvictoria December 3, 2010
For my very first food52 recipe submission, I created a dish (inspired by a Thomas Keller recipe) that uses Thai Black Sweet Rice and farro. http://www.food52.com/recipes/7401_roasted_butternut_squash_with_autumn_grains_browned_butter_walnuts_and_sage. I don't think what I was using was sticky or glutinous rice -- no soaking was required. It took about the same time to cook as brown rice does. I think that this rice is most commonly used for desserts, but I like it mixed with other grains as a starchy side dish. It has a pleasantly chewy texture and some nice sweet (but not too sweet) undertones, and after it is cooked, the dark (almost purple) color is very striking. Good luck with whatever you end up making!

susan G. December 3, 2010
Years ago I made Chinese Pearl Balls -- Chen-chu-jou-wan -- found in Time-Life Foods of the World: China. You soak 1/2 cup glutinous rice in 1 cup cold water for 2 hours; make meatballs with 1 lb ground pork, mushrooms, ginger, soy sauce, egg etc.; drain and dry the rice, then roll the pork balls in it. Set them in a steamer and steam over boiling water for 30 minutes. Only made it once, but it was memorable!
I think they may also be called Porcupine Balls. From the same source, I also see Eight Treasure Rice Pudding, a celebratory dessert (2 cups -- it's going faster now!).
These rices can also be ground to a flour. I've seen them in gluten-free baking recipes. I believe they would also be suitable for something like tempura breading or batter.
luvcookbooks December 3, 2010
just bought sticky rice to make a sticky rice dressing with chestnuts and edamame for thanksgiving. it's in the country living thanksgiving issue along with other east west thanksgiving dishes like thanksgiving turkey with hoisin gravy. i used a short grain sweet rice. the sticky rice thirschfeld is writing about (I think) is a different kind that requires soaking and steaming. i bought a bag at the Battambang II Market but so far haven't gotten to the soaking and steaming. glad to know other people are on the verge of renting storage lockers ...
nutcakes December 2, 2010
Oops yes I forgot the link. I was also meaning to link to Kasma's site, thanks

this is her fact sheet for the rice. The entire website is a fantastic resource.
hardlikearmour December 2, 2010
According to wikipedia sticky rice is the same as glutinous rice, sweet rice, and a few other things. http://en.wikipedia.org/wiki/Sticky_rice
Greenstuff December 2, 2010
You should check out Kasma Loha-unchit, a Thai cooking teacher who's right near you; she's in Oakland. I use her basic technique for Thai sticky rice. http://www.thaifoodandtravel.com/recipes/steamedst.html

My daughter is a big fan of her coconut sticky rice with mango

(I'm sure this is the same reference nutcakes gave you, but I don't see any links in her response.)

thirschfeld December 2, 2010
Antonia the way I have always understood it is, sticky rice which is soaked steamed and served with savory foods and is one of my favorite forms of rice is different from glutonious or sweet rice. Glutinous rice from my understanding is used in many breakfast dishes and desserts. It is confusing and to make you feel better I have a five pound bag of glutinous rice and another 2 lbs of black glutinous rice I haven't even opened and am pretty sure they are due to meet the garbage can.
sfmiller December 2, 2010
Besides being used in desserts, in Thailand it's also eaten as an accompanying starch just as you would ordinary rice (its texture makes it easy to eat out of hand) and made into filled dumplings that are wrapped in banana leaves and steamed, somewhat like a tamale.

As to cooking it, don't boil it like ordinary rice. It needs to be soaked in water for an hour or more to soften the glutinous coat of the grains, then drained and steamed.

The video at http://www.youtube.com/watch?v=-JfJoOy0EPo shows how to do it in a western kitchen.

mrslarkin December 2, 2010
I do the same thing too frequently, AJ, leading my husband to say "are you EVER going to use the [so-and-so] you bought????"

I agree with hla and nutcakes, use it for a sticky rice/sweet rice/glutinous rice dish. A quick search on the google unearthed this recipe: http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm
nutcakes December 2, 2010
I have only had it as a Thai dessert, Cocont Sticky Rice with Mango. Delicious, but I've never made it. Here is a link to an article from a Bay Area cooking teacher who is realiable and a great resource. The article has a link tot Coconut Rice recipe too.
hardlikearmour December 2, 2010
I'm pretty sure it's the same as sticky rice or glutinous rice. I've not made it, but there are quite a few recipe options for sticky rice at epicurious.
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