I have always loved sticky rice…you know, the kind you get at any type of Asian restaurant. It’s warm and fluffy and so yummy! My husband is also a huge fan of rice which I think can be traced back to a father who served a mission in Japan. I don’t make it half as much as I should for him but perhaps it will increase now that I realize how versatile it is. As I learned this week you certainly don’t have to reserve rice just for a base for stir-fry. Add things to it and it makes a wonderful side dish all on its own.
To make sticky rice you need to follow the right steps. It wasn’t until a couple years ago that I actually learned how to make it with the help of a long time friend, Rachael, who spent some time in Japan. She sent me her tried and true recipe. It took me a few times to get it exactly right but now I can make it without even thinking!
It is extremely simple, inexpensive, and very versatile. You can also make it ahead and store it in the fridge for later. The good news is you don’t really need a rice cooker. I just use a pot on the stove and have had success every time!
The directions I use can be found here.
Once you have mastered the art of making sticky rice just use your imagination! You may remember that in my previous post (Crunchy Coconut Chicken) I served it with a side of coconut rice. It was a wonderful compliment to the chicken. I mixed in some tart craisins and green onions to round out the flavor and add color. Yum!
The kids love to use chop sticks. I end up with rice all over the floor but they enjoy it. How could I refuse!?