Glutinous rice is a short-grained Asian rice known for its sticky texture. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice’s glue-like quality which easily binds it into rice balls and cakes. Glutinous rice is widely used in Chinese and South East Asian cookery.
Soak the glutinous rice in cold water overnight before cooking. Then boil it in double the amount of water to rice, until all the water has evaporated or been absorbed.
Infuse the glutinous rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. Alternatively leave the cooked rice to ferment with Chinese rice wine yeast balls to make rice wine.
Ingredients: 100% Thai glutinous rice