Glutinous rice.

Glutinous rice, or sticky rice, is the rice of the north and northeast of Thailand. The raw grains are chalky white all the way through, unlike the clear grains of jasmine rice, and that tells you which is which at a glance. It is soaked and then steamed rather than boiled. Steamed, the grains cling together in a soft, chewy mass that you can pull off and roll into a ball with your fingers.

Ways to use it

• Steam it and serve it in a small basket with som tam, grilled chicken, larb or nam prik.
• Mix hot steamed rice with sweetened coconut milk and serve it with ripe mango.
• Wrap it with coconut milk and banana in banana leaf, then steam or grill it.
• Cook it slowly in plenty of water with sugar for a sweet rice pudding.

Rinse the rice, then soak it in cold water for at least 4 hours, or overnight. Drain it well. Spread it in a steamer lined with cloth, or use a traditional bamboo basket over a pot of boiling water, and steam for about 20 to 30 minutes. Turn the rice over halfway so it cooks evenly. It is done when the grains are soft and shiny all through. Keep steamed sticky rice covered so it doesn't dry out.

Storing it

Keep the pack sealed in a cool, dry cupboard away from sun and insects. Once opened, tip the rice into a container with a tight lid and close it after each use.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.