I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my rice cooker instead of my bamboo steamer and it did a pretty good job. (I am using calrose rice)
After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top. I believe that it was rice flour. Any ideas on if this is what should be used to knead the rice in? I am not talking about sushi rice. I will make that some other time.
I have read all the posts on sticky rice on Seasoned Advice but have came up with nothing regarding this. (Also, searched the web)
I surveyed many recipes available by googling "Loation sticky rice", "Thai sticky rice" and "Viet sticky rice".
None of them mentioned kneading anything in after 30 or 40 recipes, although many mention fluffing, folding, or stirring the rice after cooking or steaming to manage the texture.
Several did mention that it is appropriate for eating with one's hands. The key may be the variety of rice that is used. Short grained glutinous rice will have the sticky texture desired.
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