![\"\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2024\/05\/Sticky-rice_Dreamstime_1x65.jpg\")
<\/p>\nIf you told me that at some point in my life, my love for bread would be replaced by rice, I\u2019d probably bop you on the head with a baguette, but it\u2019s true. Growing up in a household where vetkoek, potatoes and plain parboiled rice were carb staples, I wasn\u2019t always the biggest fan of the latter \u2013 basmati being the exception. It was only when I moved to Thailand years later that I realised: rice wasn\u2019t the problem, my aversion to unseasoned parboiled rice was. Dry yet moist, separate yet heaped, firm yet yielding at the same time \u2013 like it had no business being on my dinner plate. So when I tried sticky rice for the first time, it was like a portal to my \u2018carb consciousness\u2019 unlocked. I had been \u2018converted\u2019 and not like the parboiled kind, but I knew then and there that I had to learn what made sticky rice distinctly delicious.<\/p>\n
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During my time in Thailand, I became obsessed with sticky rice (well, rice in general) and \u2018went with the grain\u2019 \u2013 Hainanese chicken rice, sticky rice wrapped in banana leaves, fried rice, sticky rice with mango, steamed rice with pad kra pao (pork mince and Holy basil stir-fry, also known as \u2018the no-brainer meal\u2019).<\/p>\n
The odd thing was that back home, I could go without having rice day in, day out, but here, sticky and steamed rice became my \u2018daily bread.\u2019 My prejudice towards rice was based on the fact that I had consumed plain parboiled rice most of my life, but I soon realised that it all boiled down to the texture of the grain and seasoning.<\/p>\n
![\"\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2024\/05\/Hainanese-chicken-rice_Dreamstime_1x65.jpg\")
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When the word \u2018parboiled\u2019 appears on rice packaging, most home cooks think that means the rice has been precooked and requires a shorter cook time compared to other brands (similar to instant products), but it\u2019s a common misconception.<\/p>\n
During the process of parboiling, paddy rice (rice still containing the inedible hull) is usually soaked in warm water, steamed to kill microorganisms and gelatinise the starch, and then dried to make it more shelf-stable. From there, the rice can be milled or \u2018polished\u2019 and packaged as such; milling is a process which removes the husk, bran and germ (outer layers) of the rice \u2013 the cereal grains become shiny and transform from brown to white rice.<\/p>\n
If you\u2019re wondering how the colour changes, the answer is: no, bleaching is not a part of the process. The colour simply changes as the outer layers are removed. Milling is strictly the mechanical processing of rice. Though the nutrition value<\/a> is altered once parboiled and\/or milled, chemicals are not involved.<\/p>\n Parboiling makes it easier to handle rice, and while it\u2019s not \u2018precooked,\u2019 it does shorten the cook time compared to cooking brown rice. Parboiled rice does retain some nutrients and minerals, but not as much as whole-grain varieties like brown and whole-grain jasmine, as the fibrous bits are removed in parboiled rice. To compensate for micronutrients lost, rice is often fortified with zinc, iron, folate, thiamine (vitamin B1) and niacin (vitamin B3).<\/p>\n Parboiled rice does retain some nutrients and minerals, but not as much as whole-grain varieties like brown and whole-grain jasmine, as the fibrous bits are removed in parboiled rice.<\/p><\/blockquote>\n Similar to white rice varieties, parboiled rice is available in varying lengths: short, medium, long and extra long grain. Besides the grain length, which impacts taste and texture, the method of processing (parboiled\/milled) is one of the reasons sticky rice might taste better to some. It\u2019s not just me, scientists have confirmed<\/a> that \u201cIn contrast to raw rice, parboiled rice appears glassy\u2026 After cooking, it is firmer, fluffier, and less sticky.\u201d Also, \u201cParboiling usually reduces the stickiness of rice so it yields fluffy and separate grains once cooked.\u201d<\/p>\n Parboiled rice doesn\u2019t go without its benefits. The firmer texture is advantageous when preparing rice-based dishes, which often require longer cooking times to infuse flavours \u2013 think aknie<\/a>, biryani<\/a>, paella<\/a> and pilaf. Apart from that, parboiled rice contains a high amount of amylose \u2013 these starch molecules don\u2019t gelatinise when cooked.<\/p>\n While low-amylose presence is consistent with long-grain varieties, basmati and jasmine rice are exceptions, which checks out. Furthermore, long-grain parboiled rice contains low amounts of amylopectin, the starch molecule that gives certain rice varieties that delicious sticky texture preferred by some. Shorter grains are commonly used to make sticky rice, but medium-length varieties can also be used. Their glutinous texture and the low-amylose and high-amylopectin content are precisely what make short-grain varieties like Japanese sushi rice<\/a> and Italian short-grain Arborio rice (used in risotto) so delicious.<\/p>\n \u00a0… long-grain parboiled rice contains low amounts of amylopectin, the starch molecule that gives certain rice varieties that delicious sticky texture preferred by some.<\/p><\/blockquote>\n Regular parboiled rice will always have a place on my plate, especially fragrant varieties like basmati and jasmine \u2013\u00a0I\u2019ve always been a Tastic gal at heart. As for sticky rice, I have my enduring love for Asian cuisine and recent obsession with Chuck Cruz<\/a> and his rice-paired dishes (if you know, you know) to thank.<\/p>\n The key to making great sticky rice? Ensure the rice is properly rinsed until the water runs clear, soak the grains for a little bit to allow them to soften, and then cook it using low-medium heat. During the last couple of minutes, switch the heat off and allow the rice to cook in its own steam. If seasoning, the mixture of rice vinegar, sugar, salt, and water should be adjusted for the amount of rice used \u2013 this is then poured over the cooked rice and gently folded in to avoid squishing the grains.<\/p>\n Everyone has their preference for the amount of vinegar to sugar to salt ratio. Some like it more sour than others, some prefer it with a drizzle of sesame oil for extra flavour \u2013 as long as it\u2019s sticky, that\u2019s alright by me.<\/p>\nParboiled, Brown or Regular White Rice \u2013 Which Is Better?<\/h4>\n
![\"\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2024\/05\/rice-varieties_brown-and-white_pexels_1x65.jpg\")
<\/p>\nWhat Makes Sticky Rice So Delicious?<\/h4>\n
![\"\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2024\/05\/short-grain-rice_pexels_1x65.jpg\")
<\/p>\nLove rice? Try these tasty dishes<\/h4>\n
![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2019\/06\/ClemenGold-ASIAN-STICKY-PORK-4x6-2.jpg\")
<\/a><\/div>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2018\/06\/Sticky-Asian-Rice-Bowl-A-4-x-6.jpg\")
<\/a><\/div><\/div>\n![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2019\/08\/Allsome_4x6-5.jpg\")
<\/a><\/div>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2020\/07\/LemonGold_Breyani_July2020_4x6-1.jpg\")
<\/a><\/div><\/div>\n