Sticky rice in Vietnam
Glutinous rice is one of those great discoveries of Asian cuisine that people love around the world, but they may not fully understand. What makes it so sticky? How is it different from ordinary white rice? Is it supposed to be so sticky?
As great glutinous rice lovers, which is the official name for sticky rice, here are some points to clarify. For starters, sticky rice is distinct from common white rice; it's not just a different preparation. It is a variety of short-grain rice grown in Southeast Asia. While many types of short grain rice can be grouped together and called glutinous rice, true glutinous rice is a distinct breed, and it all boils down to a starch component. Glutinous rice contains only one component of starch, called amylopectin, while the other types of rice contain the two molecules that make up starch: amylopectin and amylose.
Glutinous rice is a great food and a staple in the diets of millions of people and you can have a chance to try it when staying at homestay during your Vietnam authentic toursin the north Vietnam.
Here are the things to know about sticky rice:
Glutinous rice is eaten as a breakfast food and is accompanied by soya beans, red beans or corn, cassava pieces, fried onions; and sprinkled with sesame seeds or salt; besides its daily meal, it is also used as an offering that is placed on the altar of ancestors; it is then served with pieces of boiled chicken during the evening meal; during a trip to Vietnam, you can find it as a snack with grated coconut, peanuts, and depending on the season, sugar or coconut ice cream;
Glutinous rice is available in several colors: glutinous glutinous rice is white, but it can take different colors such as black, red or purple. These latter varieties are rarer and more expensive, and often used in desserts; sticky rice owes its stickiness to its starch content. Starch is composed of two components: amylose and amylopectin. Glutinous rice contains only amylopectin, with an almost negligible amount of amylose. When hot water interacts with sticky rice containing amylopectin, the starch molecules separate, making the rice soft and sticky; glutinous rice requires less water for cooking than ordinary rice, so many people choose to steam it rather than boil it; sticky rice takes longer to digest than regular rice, making it an ideal food for people on the diet as the only meal of the day; despite its name, glutinous rice does not contain gluten. It's good for all lovers of gluten free, so do not hesitate to consume!
How to cook glutinous rice?
In the pan
For this method, all you will need is a large skillet. Fill two cups of rice and three and a half cups of water in the pan. Let the rice soak for at least half an hour or until four hours. Add 1/2 teaspoon of salt and mix. Place the pan on high heat and bring the water to a boil. Turn the heat to medium-low and cover the pot, leaving the lid slightly to the side to evacuate the steam. Bake for 10 minutes - but DO NOT stir the rice while cooking! After 10 minutes, check if the rice has absorbed all the water by removing the rice from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes until the liquid is absorbed. Remove the pan from the heat and replace the lid to close it. Let the rice sit for 10 minutes before serving.
Steam
The traditional way of making sticky rice is to steam it. Put three cups of rice in a very large pot. Cover it with two or three inches of warm water and let it soak for at least six hours or a day; the longer it is, the better. Drain the soaked rice and pour it into a steamer basket. Boil two or three inches of water in a wok or large saucepan and put the steamer on top. Make sure the rice does not drip into the water. Cover and steam for 20 minutes. Place the rice so that the top layer is at the bottom of the steam basket and vice versa. Cook another five minutes and you're done.
It the rice cooker
The easiest way to cook sticky rice is to use a rice cooker. Fill two cups of rice and two and a half cups of water in the rice cooker. Let the rice rest and soak for 30 minutes at four o'clock; once again, the longer you wait, the more your rice will taste. Mix 1/2 teaspoon of salt and light the rice cooker. If your rice cooker has an automatic timer, let it go until it turns off. Otherwise, cook the rice for 15 to 20 minutes. Let stand for at least five minutes before serving.
Glutinous rice becomes even more sticky over time, so you can do it a day or two before consuming it. Just keep it in a cool place or refrigerate in an airtight container.
