Storage: Store purple sticky rice in an air-tight container in a cool, dry place.
Shelf Life: Twelve months or more.
The dish most Americans are aware of made using purple sticky rice is Thai black rice pudding, which is flavored with coconut cream, palm or coconut sugar, pandan leaves and salt. This rice can be used in other SE Asian style desserts or used to stuff pork or fish prior to cooking.
Basic Cooking Method:
Rinse this rice thoroughly prior to cooking. Combine 1 cup rice and 2 cups unsalted water in a pan. Bring to a boil, cover and reduce the heat to low, then simmer for about 40 minutes. Remove from heat and let stand (still covered) for 10 minutes. For every cup of dry purple sticky rice you will end up with roughly two cups cooked.
Rice Recipes & Techniques
