Sticky rice is also knows as sweet rice, glutinous rice, waxy rice. Sticky rice is cultivated in Asia, china, Korea, Thailand, Indonesia, Laos. It's been cultivated for at least 1,100 years in this region. The Laotian national rice research programme has become accessible for the superior strains of the glutinous rice. In china the sticky rice has been cultivated for almost 2,000 years.

It has been said that the "Great Wall of China" was build with the help of glutinous rice to make mortar.

Ingredients:

• 3 cup of sweet rice
• 2 and 1/2 cups of water

Steps

1. First of all measure the uncooked rice in a cooker or bowl. After cleaning process soak it, for soaking add water to the rice and leave it to soak for 5 hours or overnight.
2. Rice will have a more chewer texture if you will soak it for longer time. Steam it.
3. After steaming drain all the water out of rice through a colander. Use a bamboo rice basket or a wire mesh rack to cook the rice.
4. Cook it for around 20 to 40 minutes or keep it unless it turns translucent.

Recipe of Thai sticky rice.

As we know sticky rice is mainly seen in Thai main course. In Thai, Northern or North Eastern region's people eat sticky rice mostly in the place of long grain. It is eaten by hands with some gravy. To make sticky rice, people generally use steamer but it can be cooked in microwave too.

The microwave recipe:

Sticky or sweet rice is generally served with non-veg dishes like chicken gravy or fish gravy. It is also served with board variety of vegetables. So you are free to chose your gravy and enjoy your sticky rice.