The adjective “Glutinous” is used to describe this type of rice to mean ” of the nature of glue; gluey; viscid; sticky”. Kind of puts one off, doesn’t it? But please try it, sticky rice is wonderful stuff. It doesn’t taste like glue at all.
This delicious rice does stick to the ribs, stick to the hips, stick to the pan/mold and dishes.
There are all sorts of special steaming equipment to cook sticky rice but I think microwave technology beats them all. It is so easy to do and the result is perfectly cooked sticky rice.
Sticky rice is wonderful eaten with savoury foods but it is also very good sweetened for desserts. Sticky rice with mango is a very popular dessert in SE Asia.
2 cups of sticky rice
One can of coconut milk
Sugar to taste
2 ripe mangoes, diced
2 tablespoons of palm sugar
Half a cup of water or mango juice
To cook the sticky rice:
- Wash the rice and soak it in cold water for a few hours or overnight. The longer the soaking time, the less water is needed for cooking and the quicker the rice cooks.
- Drain the rice and rinse again.
- Put the rice in a microwave-safe dish. A wide, shallow dish, such as a Pyrex quiche dish or pie plate, works well. You want as thin a layer of rice as possible.
- Pour about half a cup of water over the rice and spread the rice evenly across the dish. The water should just moisten the rice.
- Cover the dish with microwave wrap and microwave on high for 5 minutes.
- Remove the plastic wrap to check the rice. Be very careful when peeling the wrap as you could get burnt from the steam. The cooked rice is translucent. Sometimes the rice will be cooked in an uneven manner, ie in one part of the dish but not in another. Don’t worry about this.
- Stir the rice to mix.
- Open the can of coconut milk and remove the layer of coconut cream on top of the milk. Put the coconut cream in the refrigerator.
- Add the coconut milk left in the can to the rice. Stir the rice to mix.
- Cover and microwave for a few more minutes until all the rice is translucent. Cooking the rice should take about 10 minutes. The rice might not have absorbed all the coconut milk. Not a problem as it will be absorbed eventually. The cooked rice shouldn’t be mushy. The mass of rice should be made of individual grains touching each other.
- Taste the coconut rice. Add some sugar to sweeten. Mix everything together.
- Put the rice into ramekins and chill, or when ready to serve warm the rice and scoop into small dishes.
To make the mango coulis:
- Boil the water, sugar and mango.
- Lower the heat and simmer until the mango is soft.
- Press the mango through a food mill or sieve. Discard the pulp.
- Stir the mango coulis to mix. The sauce should be smooth and thick.
To serve cold:
- Unmold the cold rice in the ramekins. Spoon some mango coulis over the rice and top with a dollop of coconut cream.
To serve warm:
- Spoon the warm rice into small dishes and top with mango coulis. Add a dollop of coconut cream.
- Sticky rice is best made with fresh coconut milk. I wish we could get it Canada. While I like to make things from scratch, this is something I would pay top dollars for someone else to make.
- I prefer the rice warm . The cold packed rice is very dense.
- You may serve the rice with pieces of mango instead of the coulis.
- Or use canned Alphonso mango pulp instead of making the coulis.