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Glutinous rice, popularly known as “sticky rice” has been the mainstay of rice cultivation and consumption in Laos going back over hundreds of years. IDP is one of the world’s major producers of glutinous rice and we source rice from thousands of local farmers, carefully selected to ensure a consistent, pesticide-free, premium quality grain

 

How to Make Sticky Rice Without a Rice Cooker

Unlike other types of rice—which are boiled on the stovetop or in a rice cooker—sticky rice is typically steamed.

 

1. Soak the rice. First, soak rice for at least four hours (and up to overnight) in a large bowl or pot with enough water to cover the rice by several inches.

2. Drain and rinse. Drain the soaked rice, rinse in cold water, and transfer to a parchment paper- or cheesecloth-lined bamboo steamer basket or heat-safe plate.

3. Prepare boiling water. Meanwhile, fill a large pot or wok with about two inches of water. Bring the water to a boil over high heat.

4. Steam the rice. Lower the heat to medium and transfer the steamer basket or plate to the pot, using a steamer rack or can to elevate the plate, if needed. Cover and steam until tender, about 20 to 40 minutes.

NA LAO GLUTINOUS RICE 4.5KG. 老撾香糯米 4.50kg

£12.00Price
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