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HOW TO COOK STICKY RICE/GLUTINOUS RICE

Sticky Rice is a particular variety of rice grown in the South East and East Asia. Though, commonly called as Sweet Rice & Glutinous Rice(not because they contain any gluten, but for the reason, they are sticky). This round-grained Sticky Rice tends to become Sticky and Translucent once cooked. The reason behind its stickiness is the absence of the starch amylose, which makes it extra starchy. The trick of getting perfectly cooked Sticky Rice is to Soak them before cooking, and my foolproof method is to Steam Cook.

Sticky Rice/Glutinous Rice is a versatile ingredient used in many forms of Asian cooking. Sticky Rice is used in both savoury & sweet recipes. Sticky Rice Flour is used in a wide range of dishes & kuihs locally, and I use it while making Onde Onde. And one popular Dessert - Thai Mango Sticky Rice is the dish which made me try Sticky Rice. Went with the cooking trials to get perfectly textured Sticky Rice for the Dessert. Trying to cook in a Saucepan initially, then in a rice cooker, pressure cooker. I couldn't get the perfect texture whatsoever, the rice was sticky, and it turned out to be like one big lump when cooled.

WHITE GLUTINOUS RICE / STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

Again, getting help from Google God. Tried the traditional method of Steam cooking the Sticky Rice in a regular steamer, and with a few trial & errors perfected the Microwave Method. When Steam Cooking Sticky Rice, you do not need water to be poured into the rice. So no Rice Water ratio required to be followed in this method. What you need is to soak the Sticky Rice for about 6-8 hours/overnight. Drain it up and the line it up in a steamer cloth & Steam cook. This way the Sticky Rice come out perfectly every time, & each rice kernels stays separate. No more mushy, soggy or under cooked /overcooked Sticky Rice.

Well, when it comes to the cooking utensil, traditionally Sticky Rice is cooked in a Bamboo Steamer. I still have to acquire one. If you have a regular/electric Steamer, it is good enough. Rather, it is what you would actually need. No steamer, no worries. All you need is a large, deep pot with a lid, a trivet (even an empty can, serves good), & a heatproof bowl/plate/dish.

Cuisine - South East Asian
Course - Dessert
Difficulty - Medium
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK STICKY RICE/GLUTINOUS RICE

Points to remember when cooking Sticky Rice:

Soak the Sticky Rice for at least 6-8 hours/overnight.
Steam Cooking is the best way to cook Sticky Rice.
Line up the Steaming Plate/dish with a parchment paper or a clean kitchen cloth or a steamer liner.
Cooked Sticky Rice is really sticky!
One simple trick I learnt accidentally (very recently) is to wet the serving tools & your hands to prevent sticking.
Once cooked, Sticky Rice tends to dry-up & hardens quickly @ room temperature.
Keep it covered all the time & make sure it's still warm before adding it into any recipe.
If serving as such, it is better to serve it hot.
Cold & hardened cooked sticky rice can be hard to digest.

TWO IMPORTANT POINTS

SOAK
STEAM COOK

SOAK

STEAM COOK

So, here I go with TWO Fool Proof method of cooking Sticky Rice, which can be used in various dishes & desserts. The STEAMER METHOD & MICRO-WAVE METHOD.

IN STEAMER - TRADITIONAL METHOD

HOW TO COOK STICKY RICE/GLUTINOUS RICE

INGREDIENTS:

Sticky Rice - 1 Cup

Water in the Steamer - 5-6 Cups

METHOD:

Wash the Sticky Rice for two-three times, or until the water runs clear.
Soak the Sticky Rice in ample of water for about 6-8 Hours or Overnight.
Once soaked, drain the sticky rice and discard the water.
Pour 5-6 Cups of Water at the bottom of the steamer pot.
Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer pot with the lid.
Cook the Sticky Rice on high flame for about 5-8 minutes.
Lower the flame to medium and cook for another 15-20 minutes.
Once cooked, the Sticky Rice would turn translucent.
Switch off the flame and leave it aside for about 8-10 minutes.
Remove the lid of the steamer pot and fluff up the rice with a chopstick/fork.
Transfer the cooked Sticky Rice into a bowl.
Keep the sticky rice in the steamer or covered to prevent drying out until you serve it or use it in a recipe.

MICROWAVE METHOD:

INGREDIENTS:

Sticky Rice - 1 Cup
Water - 1 Cup

METHOD:

Soak the Sticky Rice in Warm Water for 10-15 minutes.
Drain the Sticky Rice and discard the water,
Add the Sticky Rice and Water in a microwave safe bowl big enough to hold rice and water.
For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
Cover the bowl and cook on high power for 3 Minutes.
Carefully remove the bowl and stir the ingredients well.
Cook for another 3 Minutes.
Once cooked, the Sticky Rice would turn translucent.
Remove the bowl and give a quick stir.
If the Sticky Rice has not cooked, cook for another few minutes.
The timing to cook the Sticky Rice depends on the type of Microwave.
For every 2-3 minutes, remove the bowl from the Microwave and mix it well.
This way, you can ensure that the Sticky Rice is evenly cooked.

NOTES:

Soak the Sticky Rice before cooking.
Line up the Steaming Plate/dish with a parchment paper or a clean kitchen cloth or a steamer liner.
Once cooked, Sticky Rice tends to dry-up & hardens quickly @ room temperature.
If serving as such, it's better to serve it hot.
Keep it covered all the time & let the Sticky Rice be warm when you add it into any recipe.
This way, it is easy to handle.
Cooked Sticky Rice is really sticky! One simple trick I learnt accidentally (very recently) is to wet the serving tools & your hands to prevent sticking.
Cold & hardened cooked sticky rice can be hard to digest.
When making a larger batch, steam it in two batches or adjust the cooking time.
You can check the rice and increase the steaming time if necessary.

RICE

Rice has a history dating back to 5000 years. It has since then travelled and evolved along with the Civilizations and Culture. It is one of the major Staples grown around the world playing an integral role in sustaining the Appetite and Tradition of a major population. As Indians, we can always flaunt with pride that it is our ancestors who found out that wild grass yield a staple called Rice. We can also take in pride that we cultivated it and commercialized it in the long run.

As of we all think that Rice is the staple of South India and except for Basmati Rice, North India survives on Wheat, but Vedic scriptures prove that Rice was the only staple food of India, where no mention of Wheat was there until Buddhist period. India being a Sub-continent richly adorned with civilization and culture had a strong food tradition with Rice as its staple. It can be widely acclaimed as India's Greatest Food.

How rice travelled into other cultures and countries would be a long story solely relying upon the facts and travelling along with foreign travellers, sailors, invaders and rulers. The legacy of Rice travelled along with them to create a Magic in the world of food.

TYPES OF RICE :

There are many types of rice originating from every region around the world. Each kind has a different taste, texture and usage. Some dishes require a specific type of rice suitable for cooking such dishes. There are more than 90000 varieties of Rice around the world. Along with commonly used Rice Varieties, there are certain kind of indigenous Rice varieties cultivated and consumed regionally. This post is all about the Types of Rice I use in my kitchen. Types of Rice and how each type of Rice can be cooked or converted into simple dishes, desserts, snacks etc.,

Rice can be categorized according to :

The Length of the Grain – Long Grained, Medium Grained, Short Grained & Broken Rice
Texture – Glutinous, Starchy
Speciality – Aromatic
The method of Milling the Rice – Whole Grain, Polished, Unpolished.
Where it is Grown – Country/Region it originates from, In a valley, In a hillside.

The size, texture, fragrance, region of cultivation all define the nature of the Rice Variety on the whole. Certain varieties are used as a Main Meal, some are converted into snacks, desserts or puddings. Rice grounded into flour or batter is converted into numerous varieties of delicious food around the world including certain kinds of Noodles.

Along with India, South East Asian & East Asian Countries also has adapted the Rice Culture to its own extent that we find loads of dishes and desserts prevalent to the region. Least to mention the fragrant and glutinous varieties of rice found in these region.

Rice a Carbohydrate & starch-rich food contains no Gluten, so it serves as the best alternative for people who cannot eat Wheat & Wheat Products. It is also easily digestible when compared to Wheat.

Types of Rice:

Raw Rice
Par-boiled Rice
Kerala Rose Matta Rice
Basmati Rice
Seeraga Samba Rice/Jeeragasala Rice
Broken Rice
Idli Rice
Brown Rice
Jasmine Rice /Fragrant Rice
Glutinous Rice (White, Red & Black)
Calrose Rice
Japanese Rice/Sushi Rice/Pearl Rice
Arborio Rice
Carnaroli Rice
Flattened / Beaten Rice Flakes
Pinipig
Puffed Rice

RAW RICE

Raw Rice/White Rice is a type of well-polished rice, where its husk, bran and germs are removed, which alters its flavour, texture and appearance of the rice and also helps in preventing spoilage. Raw Rice is rich in Carbohydrates and Protein, and also a good source of energy. In South India normally two varieties of Raw Rice, specifically for cooking Rice dishes and for grinding into flours & batters are available.

English: Raw Rice
Tamil : Pacharisi
Malayalam : Pachari
Kannada : Akki
Telugu : Pachi Biyyam /Biyyamu
Hindi : Arwa Chawal
Marathi : Taandul

HOW TO COOK RAW RICE

For a detailed recipe on HOW TO COOK RAW RICE/WHITE RICE, Click here...

Cooked Raw Rice can be converted into a variety of flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice, Curd/Yogurt Rice. Also, a variety of Rice dishes like Ven Pongal, Sarkkarai Pongal, Akkaravadisal, Neypayasam, Kalkandu Pongal, Arisi Paruppu Sadham etc., can be prepared with Raw Rice/White Rice.
This type of Rice is used to make several dishes like Idiyappam, Appam, Puttu, Paniyaram, Kal Dosai, Ilaneer Dosai etc., Snacks like Murukku, Thattai, OttuPakkoda etc., Sweets like Achappam, Athirasam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams, Malaysian Kuihs etc., can be prepared with Raw Rice/Raw Rice Flour/Raw Rice Batter.

For more DISHES WITH RAW RICE, Click here...

PARBOILED RICE

PARBOILED RICE

Par-boiled Rice is a type of Rice Variety which is partially boiled along with the husk.

The 3 Basic steps involved in Par-boiling are :

Soaking
Steaming along with the husk
Drying

These methods, make this variety of Rice easier to process, boosts its nutritional profile and also changes its texture. Par-boiling the Rice along with the husk increases the nutrients in the rice especially, Thiamin from the bran and the endosperm. Par-boiled rice is highly nutritious compared to its counterparts. Normally par-boiled Rice is slightly yellow in colour. Polishing the rice further yields whiter Rice varieties.

English: Par-boiled Rice
Tamil : Puzhungal Arisi
Malayalam : Puzhungalari
Kannada : Kusubalakki
Telugu : Uppudu Biyyam
Hindi : Usna Chawal

HOW TO COOK PARBOILED RICE

Parboiled Rice is high in fibre content &
It has a low glycemic score.

For a detailed recipe on HOW TO COOK PARBOILED RICE, Click here...

Cooked Par-boiled Rice can be converted into a variety of flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice, Curd/Yogurt Rice, Arisi Paruppu Sadham etc., Parboiled Rice can also be used to make Idli/Dosa. This type of Rice can be made into Porridge/Kanji and a day old Rice can be soaked and converted into a healthy breakfast called Pazhangkanji/Pazhayasadham/Neeragaram.

BASMATI RICE

Basmati Rice – King of Rice Varieties is a long, slender grained aromatic Rice, which is traditionally cultivated in India and Pakistan. The water used to irrigate the Basmati Paddy fields come from the mountain springs. This is a special variety of Rice, with a Pandanus nutty aroma unique to itself.

Rice varieties similar to Basmati like Texmati is grown in the United States and another variety called Pishori/Pisori is grown in Kenya. Apart from White Basmati Rice, even Brown Basmati Rice which retains its outer bran layer has high fibre & nutrients than White Basmati Rice.

HOW TO COOK BASMATI RICE

Basmati Rice has a low Glycemic Score
It has a high carbohydrate content.

For a detailed Recipe on HOW TO COOK BASMATI RICE, Click here...

BIRIYANI

NASI MINYAK

KABSA

FRIED RICE

The unique feature of Basmati Rice - the aroma and long grain makes it suitable for dishes like Biriyani, Pulaos, Pilafs, Nasi Biryani, Nasi Kuning, Indian Fried Rice and well pairs with Curries and dhals. It is also suitable in making Kheers, Firnis etc.,

SEERAGA SAMBA/JEERAKA SAALA RICE

SEERAGA SAMBA RICE/JEERAKA SAALA RICE

Samba or commonly called as Seeraga Samba is an indigenous variety of fragrant Rice grown in Tamil Nadu(India) & Sri Lanka. This rice variety has a distinct taste with a nutty aroma and also it is starchy. Seeraga Samba is a small-grained Rice(as small as 'Cumin', thus acquired the name 'Seeraga Samba'), but the grain is much harder and when cooked is less fluffy in texture, more filling with a higher caloric value.

BRINJI RICE WITH SEERAGA SAMBA

Seeraga Samba Rice/Jeeraka Saala Rice is commonly used to prepared Biriyanis, Brinji Rice, Nei Choru(Malabar Ghee Rice), Puttu, Paal Kanji(Rice Porridge with Coconut Milk) etc.,

KERALA MATTA RICE

Kerala Matta Rice, also known as Rose Matta/Palakkadan Matta/Kerala Red Rice is a type of par-boiled Rice Variety. This is an indigenous Rice variety grown in Palakkad District, Kerala(South India) Though it looks similar to brown rice, this is a unique rice variety with a distinct taste with a robust and earthy flavour. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak them before cooking. It has a nutty flavour, is less fluffy when cooked and fills you up easily.

Kerala Rose Matta Rice is an unavoidable Rice variety in Kerala. It is popular due to its rich and unique taste. This variety of Rice makes it suitable along with Fish Curries, Moru Koottaan(Curd/Yoghurt based Curry), Lamb, Beef or Chicken Curries. It is also suitable for making Rice Porridges(Kanji/Congee). Kerala Matta Rice is a must serve in a Sadhya(Kerala Banquet).

HOW TO COOK KERALA MATTA RICE

It has a low glycemic score.
It is rich in dietary fibre and has only a small amount of fatty acids.
Kerala Matta Rice has Magnesium, Iron, Calcium,Vitamins A, B1 and B3.

For a detailed Recipe on HOW TO COOK KERALA MATTA RICE, Click here...

Apart from being eaten as a main meal, it is also used regularly for preparing batters for Idiyappam, Appam, Puttu, Idli, Dosa & Snacks like Murukku, Kondattams etc., It is also used in preparing Naadan Palaharams(local delicacies) like Achappam, Kuzhalappam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams especially Paal Payasam prepared with Unakkalari/Matta Rice is a famous Dessert of Kerala. This variety of Rice is also popular in Sri Lanka.

JASMINE RICE/THAI FRAGRANT RICE

Jasmine Rice is a type of fragrant Rice. It is also called as Siamese Rice, Thai Hom Mali or Thai Fragrant Rice. It is a long-grain variety that has a sweet aromatic fragrance & a subtle Pandan like flavour. It is popular for its delicious smell when cooked and also it is less sticky.

HOW TO COOK JASMINE RICE

Jasmine Rice/Fragrant Rice is good for making Fried Rice. It is perfect to be eaten with Thai Style Soups, Stir Fries & Curries.

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

BROWN RICE

Brown Rice is a more nutritious variety of Rice compared to its white counterparts. Brown Rice comes as long-grained/short-grained and as Glutinous Rice. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak the rice before cooking. It has a nutty flavour is less fluffy when cooked and fills you up.

Brown Rice is good for making Fried Rice. It is perfect to be eaten with Soups, Stir Fries & Curries.

For a detailed Recipe on HOW TO COOK BROWN RICE, Clicke here...

Brown Rice is used as a Main Meal and also it is converted into flours for making Tortillas and Brown Rice Syrups.

Genmai Cha - a type of Japanese Green Tea is prepared combined with Roasted Brown Rice.

Hyeonmi Cha – a Korean Tea is also made from roasted Brown Rice.

Brown Rice is rich in dietary fibre.
It has only a small amount of fatty acids.
It has a very low glycemic score.
It is rich in Magnesium, Iron and Vitamins B1 & B3.

GLUTINOUS RICE

WHITE GLUTINOUS RICE

THAI MANGO STICKY RICE

Glutinous Rice is grown mainly in South East Asia, East Asia and in some parts of North-Eastern India and Bangladesh. Glutinous Rice has Opaque Grains. It is called Glutinous Rice not for the reason it has Gluten, but for the reason, they become sticky and transparent once cooked.

HOW TO COOK STICKY/GLUTINOUS RICE

This variety of Rice has very low amylose content and is especially sticky when cooked. Glutinous Rice is distinguished from other types of Rice Varieties, as having No Amylose and high Amylopectin which are the two types of starch. Amylopectin is the reason for the rice to be sticky.

For a detailed Recipe on HOW TO COOK STICKY/GLUTINOUS RICE, Click here...

BLACK GLUTINOUS RICE

Glutinous Rice comes in White, Pink, Purple and Black in colours. Milled Glutinous Rice is White in Colour and fully opaque. The bran gives the rice Purple/Black Colour. All Variety of Glutinous Rice can be cooked as discrete grains or ground into flours and cooked as a paste or gel.

PULUT HITAM

KUIH KOCI

CHAK HAO ABUMI

Black Glutinous Rice commonly called Sticky Rice/Forbidden Rice is used in a wide number of Recipes in South East Asia, including Desserts, Puddings, Kuihs and Wines.

JAPANESE RICE/PEARL RICE/SUSHI RICE

JAPANESE RICE/SUSHI RICE/PEARL RICE

Japanese Rice or Uruchimai is the staple of the Japanese diet and consists of short translucent grains. As a common belief, short-grained rice tends to be stickier. When cooked, it has a sticky texture & can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labelled and known as Sushi Rice/Pearl Rice. This variety of Short grained Rice is commonly used in making Sushi. It is also suitable for making Rice Cakes, Porridge and western-style Rice Puddings.

JAPANESE GARLIC FRIED RICE

Another variety of Glutinous Japanese Rice called 'Mochigome' is used in making the popular Japanese Dessert Mochi and a special dish called Sekihan in Japanese & Patbap in Korean(a Rice dish cooked with Red Bean). This type of rice is short-grained, round & opaque, as the name suggests its stickier when cooked, but firm and has a chewy texture.

BROKEN RICE

Broken Rice can come from any type of Rice. This is a type of rice yielded during the processing of the rice or sometimes collected from the debris which does not make to the standard length of the grain. Commonly Broken Rice is used to make flours & batters or used to make Rice Porridges(Kanji/Congee). Broken Rice can also be used to cook certain Rice Dishes, and can be further soaked and coarsely ground and converted into dishes like Rice Upma, Arisi/Rice Upma Kozhukattai etc.,

ARISI UPMA

ARISI UPMA KOZHUKATTAI

KANJI/PORRIDGE

ARBORIO RICE

ARBORIO RICE

Arborio Rice is an Italian Short-grain Rice Variety. When cooked this rice variety turns round, firm, creamy and chewy. It has high amylopectin and so it is quite starchy. The starchy taste blends well with other flavours.

Arborio Rice is used to make risotto. Although Carnoroli, Maratello and Vialone Nano are sometimes used to prepare the dish. This rice is also used for preparing Rice Puddings.

BY-PRODUCTS OF RICE:

BEATEN/FLATTENED RICE FLAKES

Types of Aval / Flattened Rice Around the World

Across Asia, rice takes on many forms — and flattened rice flakes are among the most loved and ingenious. From Kerala’s thick, hand-pounded aval to the delicate, green-hued pinipig of the Philippines, each culture has its own version of this humble yet versatile ingredient.

Flattened Rice/Beaten Rice Flake is a de-husked rice which is flattened into thin, dry and flat Rice Flakes. Though not a Rice Variety on its own, this is one by-product of Rice commonly and popularly used in many dishes in and around Indian Sub-Continent, Sri Lanka, Vietnam, Thailand and Philippines. It is called as Aval/Avalakki/Poha in Indian Languages. This is an easily digestible form of Raw Rice and is used in many recipes and dishes in Indian Cuisine.

English: Beaten/Flattened Rice Flakes
Tamil : Aval
Malayalam : Aval
Kannada : Avalakki
Telugu : Attugulu
Hindi : Poha/Chewra
Marathi : Pohe

Aval – Beaten Rice Flakes of South India

In South India, aval is made from mature rice grains that are parboiled, dried, and pounded flat. Traditionally, this was done using ural and ulakka (mortar and pestle). The flakes are slightly thick, chewy, and carry a subtle nuttiness. Older generations even made malar (puffed rice) by dry-roasting paddy in large woks — a method still remembered fondly in traditional households.

Today’s factory-made versions, however, tend to be thinner and more fragile, processed mechanically in rice mills. While convenient, they lack the rustic texture and aroma of the hand-pounded avals of yesteryear.

Poha / Chiura – North India, Nepal & Bangladesh

Across India, Nepal, and Bangladesh, flattened rice is known as poha, chiura, or aval. It comes in thin, medium, and thick varieties — each suited for different dishes, from quick poha upma to crunchy snacks and desserts.

AVAL NANACHATHU

For more Recipes with BEATEN/FLATTENED RICE, Click here...

Pinipig – Philippines

Pinipig is made from immature glutinous rice grains, pounded while still green and toasted till crisp. It’s used as a topping for desserts like halo-halo and buko pandan. Its delicate crunch and pale green hue make it visually and texturally distinct from Indian aval.

Cốm (Vietnam) & Khao Mao (Thailand)

Both Vietnamese Groene Rijst (Cốm) and Thailand’s Khao Mao are made by flattening young green rice, producing soft, chewy flakes with a fresh, grassy aroma. These are eaten fresh, used in sweets, or mixed with coconut and sugar — much like our Aval Nanachathu!

Ambok – Cambodia

A ceremonial favourite during Cambodia’s Water Festival, Ambok is made from toasted rice still in husk, then pounded flat. It’s often enjoyed with banana or coconut, echoing the simplicity and comfort of Kerala’s evening snacks.

PUFFED RICE

PORI/PUFFED RICE

Puffed Rice is a type of puffed grain made from Rice, by heating the rice kernels under high pressure in the presence of steam. But the method of manufacturing can widely vary. Puffed Rice is commonly used as a breakfast cereal or converted into tasty snacks like Pori Urundai, Pori Kadalai etc., Puffed Rice is mixed along with various other snacks and ingredients, combined to create innovative fast food varieties served as a popular street food like Bhel Puri called Chaat in India.

English: Puffed Rice
Tamil : Pori
Malayalam : Pori
Kannada : Pori/Mandalu/Madakki
Telugu : Borugulu/Murmuralu
Hindi : Murmura
Marathi : Murmura

BHEL PURI

I have tried to comprise a few known Rice Varieties I use in daily cooking. There are even several indigenous Rice Varieties unique to certain parts of the world & region. Even extinct types of rice varieties are tried to be cultivated in recent years bringing out traditional species of Rice varieties which were commonly used in olden days. An effort to revive the old, extinct & native varieties of Rice.
I would like to add a few ethnic varieties in this post with the help of my readers. Please do comment if you know a certain variety of Rice, I am glad to read and know about the varieties and update the same here.

SM

For a detailed step by step instructions on, HOW TO COOK GLUTINOUS RICE /STICKY RICE, Click here...

HOW TO MAKE STIR-FRIED GLUTINOUS RICE

STIR-FRIED GLUTINOUS RICE

INGREDIENTS:

For Stir Fried Glutinous Rice:

To Garnish:

METHOD:

STIR-FRIED GLUTINOUS RICE

NOTES:

WHITE GLUTINOUS RICE / STICKY RICE

HOW TO COOK STICKY RICE/GLUTINOUS RICE

Points to remember when cooking Sticky Rice:

TWO IMPORTANT POINTS

SOAK

STEAM COOK

SOAK STEAM COOK

IN STEAMER - TRADITIONAL METHOD

INGREDIENTS:

METHOD:

MICROWAVE METHOD:

INGREDIENTS:

METHOD:

NOTES:

TYPES OF RICE :

Types of Rice:

RAW RICE

PARBOILED RICE

BASMATI RICE

SEERAGA SAMBA/JEERAKA SAALA RICE

KERALA MATTA RICE

JASMINE RICE/THAI FRAGRANT RICE

BROWN RICE

GLUTINOUS RICE

JAPANESE RICE/PEARL RICE/SUSHI RICE

BROKEN RICE

ARBORIO RICE

BY-PRODUCTS OF RICE:

BEATEN/FLATTENED RICE FLAKES

Types of Aval / Flattened Rice Around the World

Aval – Beaten Rice Flakes of South India

Poha / Chiura – North India, Nepal & Bangladesh

Pinipig – Philippines

Cốm (Vietnam) & Khao Mao (Thailand)

Ambok – Cambodia

PUFFED RICE

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