Glutinous Rice is also known as Sticky Rice or Sweet Rice. It is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten. They come in white and Black/Dark Purple. They are being used extensively in Southeast Asia as sweet and savory dishes. As a main course or dessert.
In this recipe, I used black glutinous rice sweetened with sugar and serve with lightly salted coconut milk. The combination of sweet and salty always drive me nuts (in a good way).
- 2 cups of black glutinous rice
- 8 cups of water
- 2 Pandan Leaves (knotted)
- 1 cup coconut milk with ½ tsp of salt - bring to a boil
- ¼ cup of sugar or more to taste
- Wash black glutinous rice with water and soak with 2 Litre of water for at least 4 hours or overnight if you have time
- Bring it to a boil and then lower the heat to let it simmer until the glutinous rice is sticky with lid on, may take 45 minutes to an hour. Monitor the water, you may need to add more water if it gets too dry/sticky. Add the pandan leaves the last 15 minutes
- Add sugar to taste. It supposed to be moderately sweetened with a little hint of saltiness from the coconut milk mixture
- It can be served hot or cold with a spoonful or two of coconut milk