What is sticky rice?!
What is sticky rice?
Answers: a dish most popular in Chinese and Vietnemese Cuisine that I DEFINITELY recommend you trying
its a special type of rice that is " glutinous, and when cooked is sticky"
often it is cooked and served with sausage, egg, meat, many other asian ingredients inside
my grandmother used to make it and wrap it in banana leaf paper one of my favorite childhood memories
bon appetit Source(s):
http://en.wikipedia.org/wiki/glutinous_r... rice thats really sticky & hard.
its good w/ mango & coconut milk :) its called jasmine rice in stores but it doesnt get hard like regular rice and is has a better taste than normal rice Glutinous rice. It's rice that's sticky when cooked. I usually find jasmine and Korean rice sticky. I even sometimes find medium grain rice at my local grocer sticky. Although it could be the way you cook the rice that makes it sticky (except basmati which is naturally not sticky) Rice typically used in making sushi. YOUR FACE! I work with alot of people from Laos..Sticky rice when bought in the Oriental store is called "sweet rice" They have a special pot and basket to cook in in really is is steamed then..not cooked like Jasmine rice. This is very good. Sticky rice is a type of rice - usually called glutenous rice. It is grown as it is and NOT a product of some special processed.
It is steamed and NOT cooked like the other usual rice - such as jasmine or long grain rice.
It needs to be soaked for quite a few hours before it can be steamed to be edible. When cooked - it will stick together but NOT soggy like other rice.
It is also "heavier" - and you can not eat it in the same quantity as if you would eat rice in a meal in the usual manner.
I love it with mixed with coconut milk and mangoes. It is more ccommon as a staple in north eastern Thailand and in Laos. I don't no but it sounds dirty Sticky rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.