6 Sticky rice Recipes From 4 Cuisines.

Short opaque grains containing almost no amylose, which is why they turn dense and cohesive rather than fluffy. It is soaked for hours and then steamed, never boiled, in a basket over water, and is eaten by hand in Laos and northeastern Thailand where it is the everyday staple. Elsewhere it becomes mango sticky rice, Chinese lotus leaf parcels and Japanese mochi. Despite the name it contains no gluten. Do not attempt to cook it like ordinary rice in a pot of water.

6 recipes on this route