I grew up eating sticky rice at home, usually with a light sprinkling of mixed sugar and salt, and sometimes with the addition of ground peanuts or cashews. It was a snack I loved, made by my mom. But she hadn't made it in a while. And now I'm in Oregon, while she resides in Arkansas. It took some time for me to figure out which rice was the sticky or glutinous variety, but I finally found the time to figure it out. After going years without sticky rice, I finally had to make it for myself.
I have never seen sticky rice packaged as sticky or glutinous rice, only as sweet rice....
Because I'm cookbook obsessed, and I average 3 per day with 2 grande hot green teas, I recently found a new recipe for preparing it in a way that I had never tried. Sometimes I feel guilty that I get to do this almost everyday. To avoid that feeling, I add cooking magazines to my pile of books and swear to make good food for my husband when he gets home from work. And maybe I'll volunteer for a good cause soon.
So I was reading Lucky Peach's 101 Easy Asian Recipes because I love anything Momofuku or David Chang related. This was how they suggested making sticky rice. (Sweet rice.) It's a great read!
If you want to try sticky rice in Portland, you can buy it at Fubonn at their little mini cafeteria line where it's served with chicken. You can also have it in dim sum places like Wong's or Ocean City where it's wrapped in banana leaf and stuffed with Chinese sausage.
If you want to make it yourself, find the recipe here:
- 11/2 cups of sweet rice
- Cold water
- Wrap the rice in cheesecloth and submerge in cold water for 3 hours. (I used a medium sized spice bag that I bought from World Market)
- Steam for 30 minutes over water that's boiling hard.