Sawaddee ka welcome to my fifth and final episode of my five colors of Thai rice series so we have
looked at white brown red and black rice today we're going to come back to white but it is a
different shade of white and I'm talking about Thai sticky rice which if you look at it side
by side against jasmine rice you can clearly see that it's an opaque wisent much brighter
white so I can have the fitting side by side and two unlabeled backs and I will never get confused
so Thai sticky rice are what we call kao niew is the second most popular kind of rice consumed in
Thailand next to white jasmine rice especially in the north and the north east now there are many
kinds of sticky rice on the market so how you tell that it's a Thai sticky rice is usually in on the
back it'll say Thai sweet rice it is not sweet like it's not any sweeter than any other kind
of rice I'm not entirely sure why they you sweet there or sometimes it'll be called Thai glutinous
rice and also if you check that it's a product of Thailand and you check the colors the opaque white
we talked about earlier then you can be pretty sure that that's Thai sticky rice now I want to
point out that this is not the same as sushi rice which is also very sticky and some people refer
to it as sticky rice but Japanese rice is rounder and shorter and also with a translucent color not
as white and opaque as Thai sticky rice and it's actually not as sticky as Thai Sakura and they
cannot be used interchangeably so cup per cup sticky rice is actually higher in calories than
jasmine rice simply because it's so much denser I mean if you look at it look how dense and sticky
that is and it's so sticky in fact that I can just pick it up and eat it with my hands which
is how high people usually eat sticky rice but the good thing is it doesn't stick to your hands now I
have been asked because this is called glutinous rice does that mean it contains gluten and no it
doesn't contain gluten there's actually no rice that contains gluten the word gluten
is just sort of refers to the texture of this rice which is really quite chewy and satisfying
so sticky rice actually takes much less water than regular white rice that's why it's so dense at the
end so we don't tend to cook it in water where it can get mushy pretty easily so traditionally what
we do is we rinse the rice and then soak it in water for at least three hours or up to overnight
get it completely saturated with water and then we drain it and steam it and you can steam the rice
using a steamer rack like I've got here you'd want to wrap the rice in a muslin or tea towel
or something so the rice doesn't fall through the hose and you can also just get one of these bamboo
steamers too and then you just put either of these racks over a pot of boiling water so you just want
to make sure that the top and the pot sort of fits more or less nicely and that should just
take 20 minutes for it to be completely done and if you're feeling hardcore and you want to cook
sticky rice traditionally you can get yourself one of these so this is called hot and it's a bamboo
cone steamer made specifically for sticky rice the rice goes in here water goes in here I have
a video that shows you how to use this thing if you're interested I'll put a link right up here
and also in the description box below now I have one tip for making extra soft sticky rice and this
is useful especially if you know that you know your the rice is going to sit out for a while and
it might not be piping hot when you serve it after you've soaked the rice drain it and then pour in
some hot off the boil water and let it steep for about 10 minutes then you drain it and steam it
as per usual that way the rice gets a chance to sort of cook in water a little bit into the
space soft even after it's cooled down you might be familiar with sticky rice served as dessert
like in mango and sticky rice but in Thailand we actually eat this instead of white jasmine rice
often but because it doesn't really soak up sauces it's so dense we don't serve things like curry or
stir-fry with it but we love eating this with barbecued needs with spicy salads with dipping
sauces and you can sort of think of this as bread you know you take off a chunk and you dip it in
things you put meat on it it's really fun to chew on and it's also got a bit of a nuttier flavor as
well as so good if you haven't tried it you have to give it a shot if you have leftover sticky rice
you can refrigerate it but I wouldn't do it more than a day because I find that there's so little
water and here it dries up really quickly when you reheat it it's just never quite the same but if
you freeze it it'll reheat to be as soft and as chewy as it once was however I would put a damp
towel or paper towel over it so that it doesn't dry out while it's being reheated and that is
it for my five colors of Thai rice series I hope you've learned something new and I hope this is
made you want to try something different you know make dinner a little more colorful if you've got
more questions about any of the rice I've talked about get in touch with me on Facebook Twitter
or Instagram or through my website my kitchen comm and I will see you next time so any time