What is Reddit's opinion of Thai Sticky Rice (Sweet Rice) 5 Lbs?

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>Glutinous rice, also called sticky rice

Also called sweet rice. This is what I buy, based on what my late sister-in-law, Thai, bought.

I use a big mortar as a pot for water and steam in a bamboo cone with a lid from from another pot.

In addition to sweet desserts, sticky rice is used as an appetizer (rolled into little footballs and dipped) and as a foundation for thick stews.

INGREDIENTS, STICKY RICE

• Long grain glutinous rice (江米). Something like this would work perfect

• Lard (猪油), 2 tbsp.

• Salt, 1/4 tsp.

• Light soy sauce (生抽), 1 tbsp.

PROCESS, STICKY RICE

1. Wash your rice 4-5 times, or til the water loses ~half its opacity.

2. Add water an inch over the rice, and let it soak in the fridge overnight.

3. Drain, add to a steamer over a wet cloth. Poke some holes in the rice with your fingers. Steam for 25 minutes total.

4. About halfway (10 minutes) into the steaming, sprinkle a good hunk of water (~1 pint) over the rice to prevent drying out. Continue to steam another 15 minutes, then remove.

5. Melt 2 tbsp of lard over a medium flame, and continue to heat until it reaches ~170C (or until you see faint whisps of smoke). Shut off the heat, add the soy sauce and salt. Fry together for ~30 seconds.

6. Add in the sticky rice. Mix well. This will take a couple minutes of mixing to get the seasoning roughly marbled throughout.

HOW TO USE THE RICE COOKER FOR STICKY RICE

Note that not all rice cooker models seem to do a good job with sticky rice. We use a Zojirushi (i.e. a fancy rice cooker), which seems to play pretty well with it.

No need to soak your sticky rice if using a rice cooker.

1. Wash your rice, 4-5 times, or til the water it loses half its opacity.

2. Add into the rice cooker together but use the 'brown rice' line when adding water. E.g. if you're using 2 cups of rice, add enough water to get to '2 cups' line on the brown rice marker.

3. Cook the rice with the normal 'white rice' function.

Then continue with the frying/mixing.

Basically, you're using the rice cooker as normal, but with more water.

TOPPINGS

• Lao Gan Ma chili crisp (老干妈油辣椒), ~1 tbsp per serving.

• Sugar, ~1/4 tsp per serving

• Pickled Daikon, minced, ~1 tbsp per serving. Japanese or Vietnamese pickled daikon would also work great. Middle eastern pickled turnip would also definitely do the job. Barring that, I'd skip the pickle (but maybe minced gherkins might be tasty?)

• Fish wort (鱼腥草/折耳根) -or- cilantro, minced, ~1 tbsp per serving. Preferably cilantro root, if possible.

• Scallion, sliced, ~1 tbsp per serving

• Guizhou cracklins (脆哨) -or- crumpled up fried bacon.

• Roast peanuts, halved

So something like this?

Meh real sticky rice isn't that expensive. There is no substitute.