Sticky rice is a starchy grain. If steamed or boiled the same way as regular rice, the grains will break down and become soft and mushy in consistency. Instead, Thai people like to cook it in such a way that the rice grains remain whole and have a firm, chewy texture. To accomplish this, the rice is soaked for several hours (4 hours or more) until the grains have absorbed enough water to cook. Then it is drained and steamed dry in a woven bamboo basket without adding any water. Though the grains remain whole, steamed sticky rice sticks together in a lump.
Does NOT contain dietary gluten; safe for gluten free diets
If you're used to long grained, please try short, it cooks better and tastes great.
