Thai Taste Sticky Rice 454 g (Pack of 6)

Thais living in northern Thailand, and especially the Isaan region, prefer sticky rice served with their food, rahter than the more traditional jasmine rice. Sticky rice is whiter, shorter (oval shaped) and opaque when uncooked. Once cooked sticky rice becomes almost translucent and is best prepared by soaking prior to cooking. Traditionally sticky rice is served in individual lidded baskets made from either reed or bamboo and diners pluck their own serving from their own basket. Forget table manners, sticky rice is best moulded and eaten with your fingers! In general terms sticky rice is served as an accompaniment to a range of other dishes as part of the main meal, but is sometimes cooked with coconut milk and a wide variety of fruit, including banana, mango and pineappe as a delicious dessert. Ingredients ----------- White Sticky Rice P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Hob: Put 200g of Thai Taste Sticky Rice and 350ml of water into a saucepan, bring to a boil. Cover and simmer gently for about 15 minutes or until all water is absorbed. Microwave: (based on 850W oven) Mix 200g of Thai Taste Sticky Rice and 350ml of water into a microwave-safe . Cover and cook on high for 10 minutes, until water is absorbed. Safety Warning -------------- Put two cups of Thai Taste Sticky Rice and 2 1/2 cups of water into a saucepan, bring to the boil. Cover, and simmer gently for about 15 minutes or until all water is absorbed. Alternatively, mix two cups of Thai Taste Sticky Rice and 2 cups of water in a microwave-safe . Cover and cook on high for 10 minutes, stir, cook on medium for a further 10 minutes or until water is absorbed. See more ( javascript:void(0) )

• Product of Thailand.
• Particularly used in North Thailand.
• Best eaten with fingers!.
• Soaks up flavours and sauces.
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