Sticky rice has many names, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, glutinous rice and pulut. It is the cornerstone of many fine asian recipes. If you like dim sum, you know all about it. It's main characteristic is that it is sticky when cooked. You can own some elaborate equipment to make it, or you can do it the easy way. I choose the microwave.
Soak the glutinous rice with 3 cups cold water for 15 minutes. When the time is up rub the rice with your hands and rinse until the water starts to be clear. Drain the rinsing water. Add 2 cups of water or whey. Add more of the rice is not submerged. Place in the microwave and cook on high power for 5 minutes. Remove, stir with a fork. Cook for another 10 minutes on medium heat. Fluff with a fork. Cook a little longer on hign heat if the rice is not softened to your liking.
Add to your favorite recipes or serve as a side dish.
If you like sticky rice:
Photo Credit: Julie Cecchini