The Next Time You Crave Sticky Rice, Just Follow the Simple Steps Below!
Sticky rice is usually associated with Thai cuisine but you will be surprised at the range of delicacies that can spring from this variety of rice. But not only in Thai cooking, even in India, sticky rice is used widely for traditional fare in many cultures, especially in the Northeast.
In Assam, it is used in sweets like Narikolor pitha, Til pitha, Ghila pitha, Tel pitha, Kettle pitha, etc. In Meghalaya, it is used mainly as a snack to be had with sweetened black tea.
To serve four, use one cup of Khasi Sticky Rice. The instructions below will allow you to make sticky rice right at home.
The Traditional Khasi Way
After washing the rice thoroughly, heat two cups of water and pour in the rice once the water comes to a boil. Ensure that the water level is above the rice and that the rice is evenly spread across. Stir the rice every now and then to ensure that it doesn’t stick to the bottom.
After about 15 minutes, you will notice that the rice is turning a soft translucent white. Turn down the heat to a simmer and turn the rice over so that the bottom layer moves to the top. At 20 minutes, turn out the flame and let the rice cool. Once the rice has cooled, use a spatula to carve out cubes of the sticky rice and serve with sweetened tea!
Since you’re using a microwave, soaking the rice before cooking it is very important. If you skip this step, you will find that the rice is under cooked and inedible.
Using warm water, soak the sticky rice for about 15 minutes. Take out the soaked rice and put it in a microwavable bowl and use one and a half times more water than the volume of the rice. Also ensure that the water level should be above the rice. Cover the rice and put in your microwave.
After three minutes, take out the bowl and then stir and turn the rice so that the bottom layer moves to the top. Put the rice back in the microwave for another three minutes and repeat the process of stirring and turning. Depending on your microwave, repeat the process till all of the rice is translucent and glutinous. Serve with grilled chicken, any bamboo shoot curry or with your favorite vegetable stew.
The Khasi sticky rice is unique to Meghalaya and Northeast India. Besides its glutinous finish, what makes it unique and healthy is the fact that it was not machine processed. In fact, the growers use a wooden mortar and pestle to separate the husk from the rice. What is left is rice with patches of brown which is nothing but bran and germ, which are rich in dietary fibre and essential fatty acids.
Herbs and spices have been used and consumed for more than 2000 years now and have features such as colour, flavour and aroma. They consist of phytochemicals which are the chemicals produced by the plants through the primary or secondary source of metabolism. They play a huge role in the growth of a plant as they protect plants from pathogens. Due to this, they are also used in the preservation of foods and beverages.