{"id":15324,"date":"2023-04-27T16:06:57","date_gmt":"2023-04-27T16:06:57","guid":{"rendered":"https:\/\/www.tilda.com\/?p=15324"},"modified":"2023-05-11T15:48:25","modified_gmt":"2023-05-11T15:48:25","slug":"the-history-of-sticky-rice","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/blog\/cuisine-guide\/the-history-of-sticky-rice\/","title":{"rendered":"The history of sticky rice"},"content":{"rendered":"
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Sticky rice, or <\/span>glutinous <\/span><\/i>rice, is a very versatile food. It can be enjoyed by itself or as an accompaniment to an endless list of mains. It\u2019s<\/span> sweet<\/span><\/a>, it\u2019s<\/span> savoury<\/span><\/a>, and it\u2019s somewhere in the middle. It\u2019s enjoyed in countless countries and it\u2019s one of our favourites. But where did it all start?<\/span><\/p>\n

Where does sticky rice come from?<\/b><\/h3>\n

To find out where the sticky rice craze started, we have to travel back a few thousand years to Southeast Asia, along the marshy banks of the mighty Mekong River. Although many varieties of sticky rice (over 6,000), are known in the ancient histories of China, Thailand, Myanmar, Vietnam, and Cambodia, its home is most commonly thought to be Laos, which is nestled between the lot.<\/span><\/p>\n

Sticky rice is so important in Laos that it\u2019s become part of the main religion, Theravada Buddhism. Laotians all over the country prepare dishes for important parts of life, which rice is tightly woven into, including rainfall, harvests, and even the death of family members. Rice dishes are placed in spirit houses, also common in the neighbouring countries, as offerings to Buddha. And rubbed on the faces of those who are very ill, thought to help ward off evil.<\/span><\/p>\n

Sticky rice\u2019s undeniable popularity<\/b>\u00a0<\/span><\/h3>\n

Given sticky rice\u2019s dense, starchy qualities, it\u2019s great at preventing rumbly tummies. It\u2019s also cheap to produce, readily available and very versatile. The sticky variety is a particular favourite of farmers working long hours with few opportunities for breaks, and monks, who in some instances, don\u2019t eat after noon. Many say that it helps stave off hunger for longer, as it takes longer to digest than white rice.\u00a0\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Why is sticky rice glutinous?<\/b><\/h3>\n

This <\/span>glutinous<\/span><\/i> term is a little bit of a red herring.<\/span> Glutinous<\/span><\/i> doesn\u2019t mean the rice contains gluten \u2013 it doesn\u2019t. Nor is it related to <\/span>gluttonous<\/span><\/i>, which is a different spelling relating to greed. It just means that the rice is glue-like. It differs from other types of rice as it contains unique types of starch. One is called <\/span>amylose<\/span><\/i>, which it has hardly any of \u2013 and the other is called <\/span>amylopectin<\/span><\/i> \u2013 which it has loads of.<\/span><\/p>\n\n <\/div>\n \n \n

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Why is Southeast Asian rice so sticky?<\/b><\/h3>\n

Generally speaking, long and medium-grain rice tends to fluff up and separate when cooked. Whereas short-grain rice will clump together. But why is that\u2026 what makes sticky rice sticky? To answer to that we\u2019ll have to get a little bit <\/span>sciencey<\/span><\/i>\u2026<\/span><\/p>\n

As we said above, sticky rice contains a type of starch called amylopectin, which is particularly good at retaining moisture and forming a gel-like substance when cooked in hot water or steamed. It\u2019s this <\/span>gel<\/span><\/i> that makes sticky rice\u2026 stick. Perfect for dishes like sushi, rice cakes, and steamed rice dumplings. Or eaten all by itself.<\/span><\/p>\n

In many parts of Southeast Asia, sticky rice is served plain in a small plastic bag, in a bamboo basket, or wrapped in a banana leaf. It\u2019s also commonly used as a utensil, to scoop up other ingredients, thick sauces or pastes, soaking up all their delicious flavours at the same time.<\/span><\/p>\n

How do you make sticky rice?<\/b><\/h3>\n

If you\u2019re wondering how to do sticky rice at home, you\u2019re in the right place. Or if you\u2019re looking to get your sticky rice fix lickety-split,<\/span> we sell a ready-to-heat pouch \u2013 perfect for sushi and poke bowls<\/span><\/a>. If you\u2019ve got a bit more time on your hands, and you\u2019re wondering what kind of rice is best for sticky rice, we\u2019d always recommend our<\/span> fragrant jasmine rice<\/span><\/a>.\u00a0\u00a0<\/span><\/p>\n

Regardless of how you intend to cook your sticky rice, be it on the hob or stove, in a steamer, or over an open fire, you have to soak it first. When sticky rice is soaked in water before it\u2019s cooked, it can absorb even more moisture as it softens and swells. Look to set it aside in cool water for at least four hours (overnight is even better), so your rice can get soft and plump.<\/span> And once you\u2019ve done that, <\/span>head over to our step-by-step guide to get the lowdown on how to make sticky rice<\/a>.<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

Everything you need to know about the wonderful Southeast Asian sticky rice<\/p>\n","protected":false},"author":3,"featured_media":15325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[295],"tags":[],"acf":[],"yoast_head":"\nThe History of Sticky Rice | Tilda Rice UK<\/title>\n<meta name=\"description\" content=\"Learn about the fascinating history of sticky rice, a beloved staple of many Southeast Asian cuisines. 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