Silk Road Thai Glutinous Rice - 2kg

I am sure most of you have tasted sticky rice at a restaurant and thought I would love to make it. But when you start searching, there is a sea of products and you have noooo idea what product to buy. Trust me ... I have searched. I am not saying this is the "A" grade of products but if you are a beginner and you don't know any better this is perfect. On the packet it sais soak rice for at least 2 hours (preferably overnight) I soaked for 3 hours and that was enough. Probably because I agitated the rice. Meaning I used a whisk to stir the rice to get the starch loose. Stir every once and a while and you will notice the water getting milky. That means the starch is coming out. You can drain if you want? Which I do. Then I put fresh water in. I only do this once. Why? Because the starch is what makes its sticky. So I dont want the water to be perfectly pure. (Thats just my preference ) The brand sais to cook like normal rice. As in boil water and put rice in. I did not. I put the rice in a sieve (which I use to drain pasta etc ) over a deep pan with enough water that does not touch the base of the sieve and covered it with a lid and on top of that put a dish cloth to make sure the steam was working at its optimum. I cooked it for 10/15 minutes and half way through I turned the rice to get an even cook. Delicious. You wont be disappointed.

Nice rice as advertised, good value for money.

Excellent - always buy from this seller. Good quality and fast delivery

After reading some excellent and some terrible comments about this rice, I didn't really know what to think about this rice... I finally decided to give it a try as sticky rice has been out of stock at Sainsbury's for long... I cooked it in my adored Zojirushi rice cooker, and I can now tell you that it is YUMMY! So ignore the bad comments and enjoy this delicious rice, you won't regret it!

I bought it as a rice for sushi or kimbap. It is not sushi rice for sure, as the grain is longer and softer after cooking. It is a combination between sushi and basmati rice, I would say. Very sticky. Soak it be fore cooking (½ to 1 hour is sufficient, from my experience), then cook for about 4-5min and leave, covered, for about 15-30 min at least. Use proportions said on the package. Season as you would do sushi or kimbap rice. Although it is different then sushi rice, it works well for me, but I am not a native Asian.

Unfortunately not the Thai sticky rice I know and love, as in the restaurants. My fault probably. But the other one, Royal Umbrella Thai Rice is the real deal in sticky rice for me.

Easy of cooking and value for money

Sorry but I didn't like the smell or texture of this rice, had glutinous rice before and enjoyed it but thought this was awful.