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Sticky rice is a type of rice that is native to Asia and is commonly used in Asian cuisine. It is also known as glutinous rice or sweet rice. Sticky rice is different from other types of rice because it is much stickier and has a higher starch content.
The history of sticky rice recipes can be traced back to ancient Asia. It is believed that sticky rice was first cultivated in China over 2,000 years ago. From China, sticky rice spread to other parts of Asia, including Thailand, Laos, Cambodia, and Vietnam.
Sticky rice is often used in traditional Asian dishes, such as sushi, dim sum, and rice pudding. It can also be used as a replacement for regular rice in any recipe.
Sticky rice is a delicious and versatile dish that is fairly easy to make. The key to making great sticky rice is to rinse the rice many times before cooking it, as this will help remove excess starch and make the rice stickier. After rinsing the rice, use a ratio of 1:1.5 (rice to water) when cooking the rice. Put the rice and water in a pot, bring it to a boil, then turn the heat down to low and cover the pot with a lid. Let the rice simmer for about 20 minutes and stir occasionally. Once all the water has been absorbed, turn off the heat and let the rice sit for about 10 minutes. Fluff the rice with a fork and enjoy!
Jump to: Ingredient Breakdown Insights
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