Glutinous Sweet Sticky Rice - by Food To Live

Glutinous Rice was initially cultivated in Thailand, and currently is grown mainly in Asian countries. Glutinous White Rice is also known as "sweet" or "sticky" rice, which stands from its properties - mainly flavor and structure. As you might have already guessed this rice variety is sweeter than regular white rice and upon cooking, it has a denser structure and is very sticky. Short grain kinds of rice appear to be the closest substitute to Glutinous Sticky Rice yet they do differ in texture and taste.

Nutritional Value
Sweet Glutinous Rice is loaded with Vitamins B1 and B2, Protein, Phosphorus, Calcium, Iron, and other minerals. No doubt, eating Thai Glutinous Rice can help the body replenish its energy sources.

How to use Thai Sticky Rice in cooking?
Sweet Sticky Rice is used for making desserts and as well as simply being a side dish to meat or fish courses. It's famously used in the "Mango Sticky Rice" recipe which calls for Sweet Sticky Rice, mango slices, condensed milk, seeds, and nuts. Contrary to regular rice, Thai Sweet Sticky Rice needs less water to be prepared, thus many people prefer steaming it instead of boiling. However, if you stick to the old-fashioned way, here we share our cooking instructions:

(Please note that we suggest soaking the rice for 4-12 hours before cooking)
Rinse the rice.
Add in proportions 1:1 water to rice and boil.
Once boiled, simmer for 10-15 minutes.
After turning off the heat, let it rest for another 10 minutes.

The shelf life of Thai Sweet Rice is up to 2 years as long as storing conditions are right. Once opened, keep Sweet White Rice in a cool dry place in an airtight container.