Sticky rice is an integral ingredient in a vast number of tantalizing dishes, from dumplings and sushi to caramelized, coconutty biko. But if you want to eat it, you first have to learn how to make sticky rice that’s chewy, satisfying and has the perfect texture to bring a world of recipes to life!
So, what is sticky rice? How do you cook sticky rice? What are some can’t-miss sticky rice recipes? Read on to discover all the ins and outs of this unique and delicious, distinctive short-grain rice variety.
What is Sticky Rice?
Whether you’re new to cooking or have years of experience sautéing, julienning, braising and searing, you may be surprised to know that there are thousands of types of cultivated and wild rice in the world. These different rice varieties are categorized by their grain length, starch content, color and degree of milling.
What kind of rice is sticky rice? Also known as glutinous, sweet or waxy rice, sticky rice is a short- or medium-grain Japonica variety that is rounder and thicker than long-grain rice. High in amylopectin, a kind of starch, this type of rice is cherished for the way it sticks together when cooked. Beyond its recognizable texture, sticky rice is also delicately sweet and aromatic.
Varieties of Sticky Rice
Many different varieties of rice can be classified as sticky rice. These range from medium-grain Calrose rice to Southeast Asian purple rice. Despite their similarities, each type of sticky rice has unique characteristics that make it perfect for specific uses.
Black or purple glutinous rice – The short-grain type of black rice (a long-grain variety also exists), is native to Asia. Also known as forbidden rice, this intensely hued, whole-grain rice variety can be used for savory and sweet dishes.
Japanese sticky rice – Not to be confused with sushi rice, Japanese sticky rice is a short-grain variety that is intensely chewy. It is used in a variety of dishes, such as mochi and okowa.
Thai sweet rice – A staple in Thai cuisine, this type of rice grows in northern Thailand and Laos. Soft with a delicate chew, it is used in a wide range of dishes, such as larb, lettuce wraps and mango sticky rice
Calrose rice – Developed in California, Calrose rice is a medium-grain type of Japonica rice. Sought out for its soft texture, it’s enjoyed in stir-fries, sushi and as a side dish.
