Sticky
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Sweet

Sonray USA Brown Sweet Rice (10 kg)

Sonray USA Brown Sweet Rice (10 kg)
  • Grown in USA
  • GlutenFree

If you have ever been for Dim Sum you have probably had sweet rice. Each kernel is very fat & short in length when compared to other rices. It has a chalky white, opaque kernel & when cooked it is very sticky & noticeably sweet.

Sweet rice makes great dim sum dishes like Chong or Lo Mai Gai (white sticky rice with meats inside, often including Chinese sausage, wrapped in lotus leaves). Traditional uses would be to take cooked sweet rice & pound with wooden mallets in a traditional mortar. Two people would alternate the work, one pounding & the other turing & wetting the Mochi. They must keep a steady rhythm to avoid accidentally injuring each other:0 Modern techniques would be to buy rice flour:) Regardless of how they are made, Mochi balls are one of our personal favorites!

Sweet rice is not boiled like most other kinds of rice. Instead it is best prepared with a steamer. Its stickiness makes it a fun choice, sure to be enjoyed by the whole family.

Find this product at:

China World Supermarket
Lucky Supermarket

You will need:
White or brown sweet rice
Water
A bowl to soak it in overnight
A steamer or bamboo steamer basket
It helps to have a clean (new) handkerchief, cheesecloth, gauze sheet, or non-fluffy tea towel to cook it on and handle it with — but it’s not really necessary.

Traditional Method Using a Steamer

Put the dry rice in a bowl. Cover it with cold water, enough to leave an inch or two of water covering the top of the rice. Leave it for 12 hours or overnight. You can keep it in the fridge while soaking if you wish. After it has soaked, drain off the water. Lay your cheesecloth or clean cloth/gauze in the steamer and put the soaked rice on top. With the lid on, steam on medium to high heat for 15–20 minutes. Taste. The rice should be clinging together, chewy, and toothsome without any hard bits. If steamed for too long it will get soft and gluey — so just steam until it is cooked through. It will be translucent when done.

Steaming In a Cheesecloth or Tea Towel

You can also use a traditional “v-shaped” woven flax or bamboo steaming basket on the top of the pot. Anything that lets the steam penetrate properly. Just a steamer is fine, but until it is cooked, the rice can fall through. If you use a cloth, make sure there are plenty of holes or a light weave to let the steam through.

Variables:

If you steam it enclosed over very rapidly boiling water, it will cook faster than if you have a basket on top of a simmering pot. (Pressure and volume of steam makes a difference, as do volume and shape of sticky rice.) Try and make sure it is fairly evenly spread over the steamer.

You can cook a batch in the morning and leave it (covered) all day. Just reheat in the steamer for a minute or two, or covered in a microwave (briefly).

Glycemic Index

GI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. Foods with a high GI tend to quickly raise your body’s blood sugar levels; by contrast, foods with a low GI will raise them more slowly and over a longer period.

The glycemic index range is as follows:

Low GI = 55 or less
Medium GI = 56–69
High GI = 70 or more


All GI figures are based on studies conducted at the University of Sydney. Consult a dietician for specific healthcare information.

GI Score
89

Glycemic Index

GI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. Foods with a high GI tend to quickly raise your body’s blood sugar levels; by contrast, foods with a low GI will raise them more slowly and over a longer period.

The glycemic index range is as follows:

Low GI = 55 or less
Medium GI = 56–69
High GI = 70 or more


All GI figures are based on studies conducted at the University of Sydney. Consult a dietician for specific healthcare information.

GI Score 89

Recipes: