Glutinous rice

Short, chalky-white opaque grains that turn sticky when cooked. It is the filling of 八寶鴨, of 糯米雞 and of 裹蒸粽. It is not 糯米粉, which is the same grain milled to flour for cakes — this is the grain itself. Soak it and steam it before it goes into a stuffing: raw, it will never soften inside the bird however long you steam it.

Preparation

Soak at least two hours, then steam thirty minutes until cooked through.

Availability in Australia

Easy to find

Pairs well with