Burma by Naomi Duguid

Author:Naomi Duguid [Duguid, Naomi]
Language: eng
Format: epub
ISBN: 978-0-307-36217-9
Publisher: Random House of Canada
Published: 2012-10-08T16:00:00+00:00

sticky rice

SERVES 6

In most of Burma sticky rice is eaten only occasionally, as a sweet flavored with sugar and often coconut as well. But for the Tai Koen of eastern Shan State, it’s a staple, eaten plain and unsweetened every day.

Sticky rice—or glutinous rice as it’s also called—is traditionally steamed in a basket over boiling water, with no seasoning or oil. The rice is soaked before steaming, so that it cooks quickly and evenly.

The most satisfying version of sticky rice that I’ve seen in Tai Koen households is a blend of white and black sticky rice. When the two rices are soaked together, the black rice tints the water and the white rice. The cooked rice is an attractive pale purple. You can, of course, just make plain white sticky rice.

To cook sticky rice, steam in either a conical basket that fits into the neck of a pot (the two are sold as a unit in many Asian stores), or a wide steamer (with a lid) that fits tightly over a pot. A cheesecloth liner prevents the rice from sticking to the basket or falling through the slats or holes of a steamer.

I find that people eat a surprising quantity of sticky rice, so it’s good to make more than you think you’ll need. Put any leftovers to delicious use by transforming them into crackers, as described in the variation.

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