Recipes for Dummies

Often referred to as sticky or sweet rice (gap nep), these grains are soaked for several hours, sometimes overnight, before cooking.  Glutinous rice comes in both long and short grain varieties.  The long grain is used for both savoury and sweet dishes, such as the popular porridge-style dishes or short grain is favoured for dumplings, [...]

Gao, or long grain, rice is the daily staple of all South-east Asian cooking. Often delicately scented, such as fragrant jasmine rice, the grains should be dry, thin, firm and translucent when raw. Once steamed the tender grains should still retain some bite and turn white and fluff up easily with a fork. [...]