Nyob Zoo Foodies! Today, my grandma will show you how she likes to steam short grain purple sticky rice. I wanted to film this video with her since she always makes the perfect purple sticky rice. Purple sticky rice is commonly eaten during Hmong New year but it can be eaten all year round. Great with grilled meat, soups, papaya salad, as a dessert, etc. Let me know what you like to eat sticky rice with and how you like to make purple sticky rice. It takes practice to steam the sticky rice to your desire texture.
So I hope you all enjoy this humble recipe. As always, through years of experience, my grandma doesn’t do exact measurements. It’s all by feels & years of making it. They know how much and when it’s ready. So I hope you are able to follow along and just enjoy some time with her. Happy Hmong New Year and Happy Cooking!
-STICKY RICE-
Rice comes in all shapes, sizes, color, and variety. Today, I’m just going to talk about the 3 types of rice or should I say “sticky rice” or “sweet rice” we commonly like to use when making purple sticky rice: Short grain sweet rice, Long grain sweet rice, and Short grain black rice.
VARIETY: Short grain vs Long grain sweet rice
Short grain sticky rice: Mostly labeled as “sweet rice”. Best used for desserts such as mochi, pudding, cakes, etc.
Doesn’t have a distinct scent compared to long grain sticky rice. Short grain sticky rice is commonly used all over Asia. Mostly in Japan, Korea, China, and other Asian Countries. SouthEast Asian consume more long grain sticky rice compared to short grain. Short grain sticky rice is very flexible and versatile when used for cooking.
Short grain sticky rice or “sweet rice”
Long grain sticky rice:
Also labeled as “sweet rice”. How can you tell if it’s long grain vs short grain? Most long grain sticky rice is produced from Thailand since it’s commonly used in Southeast Asia. This brand is the one we used. Long grain sticky rice has a unique jasmine like scent to it. You’ll probably had it in most Thai restaurant. Great with grilled meat, papaya salad, and for mango sticky rice since it has that unique scent to it.
TIPS: I don’t recommend using this version for pudding or mochi. Cooking process is the same as short grain rice. Don’t steam it too long or else it gets mushy. Don’t soak more than 10 hrs. I recommend a 6hr soaking or else the rice will be too soft when steaming.
Long grain sticky rice
Black rice
Black rice is found in most Asian grocery market. This is one that you can buy in most Asian markets. We like using this one due to the color it releases as it soaks. It also retains a good texture as it soaks overnight. This black rice will bring a rich and dark purple color when mixed in with the white sticky rice. Black rice is what makes the white rice purple. The color of the shell bleeds onto the white rice and that’s what makes it have that vibrant purple color.
INFO/TIPS: There are short grain and long grain black rice. Short grain black rice can be soak for up to 12 hrs. Long grain black rice is best soaked for only 4 hrs or else they open up while cooking and become mushy. I don’t recommend steaming black rice as is since it’s quite a hard grain. It needs to be mixed in with white sticky rice.
Short grain black rice
SOAKING: WHY?
Sticky rice should always be soaked so you can release the excess starch and to provide moisture into the internal kernel of the rice. That way you can cook it evenly, thoroughly, and properly. If you don’t soak it, there will be no moisture to help cook the rice thoroughly when steaming it.
TIPS: Short grain sticky rice is best soaked for at least 10-12 hrs. Long grain is best soaked for about 6-8 hrs only
GRANDMA’S TRICK:
For the extra dark purple color, you can boil the black rice in water and bleed out most of the color into the water. You can then use that water to soak the white glutenous rice. You can also pound the black rice into a powder and use it as “food dye” along with the already added black rice that was added to the white sticky rice. This is what my grandma does. The picture below shows you the black rice powder you hand pounded to add that extra purple color.
Soaking for 12 hrs. Grandma likes to soak the rice at night and then steam it early in the morning so it doesn’t get over soaked.
Time to steam in her bamboo rice basket!
Steaming takes practice. Depending on your desire texture, you’ll have to adjust the 1st steaming and 2nd round steaming.
TRICK: Once you see steam coming up, check your rice. Taste it is your best bet for consistency.
2nd round of steaming: After you steam it once, take it off the heat, and then pour cold water over it. This process will make sure the sticky rice is cooked thoroughly as well as to not harden when it cools down after it’s cooked.
TIP: Cold water works best so you don’t overcook the rice. Do not use hot water during this process or else your rice will get too soft.
Pouring cold water after 1st round of steaming.
Once cooked, flip it over! My grandma likes to use a clean empty rice bag to flip the cooked sticky rice on. GREAT TIP since the rice doesn’t stick as much! Nice!
Cooling down the rice so it doesn’t spoil and get mushy as it sits
We like to individually portion out the rice into plastic bag for easier eating. It also keeps the rice soft while in room temperature.
LONG GRAIN VERSION: Same soaking and cooking process as short grain. Steaming may be less since long grain is much more fragile.
TIP: don’t steam it too long or else the rice get’s mushy. Be gentle with the rice or else they will break/crack.
Purple long grain sticky rice
Enjoy with BBQ meat, soup, papaya salad, etc! Happy Cooking! 
I hope that was helpful! Any questions, let me know!
ENJOY!
CHawjCreations
Ingredients
- 8 rice cups short grain sticky rice (aka sweet rice) (8 khob ntsab nplaum taub)
- 2 rice cups short grain black rice (2 khob ntsab ntshaav)
- 1/3 cup pounded black rice powder (optional) for darker color
- Cold water to soak/pour
- Bamboo basket steamer
Instructions
1) In a big bowl, add in the short grain sweet rice and rinse well and drain. Then add in the black rice and add cold water to cover the top with about 4 inches overhead. If you want a deeper darker color, take about 1/3 cups of the black rice and pound it until it becomes a powder (use a spice grinder for faster results). Place the powder in a mesh strainer bag or a cheese bag and let it soak in with the sticky rice. Message it well to release excess color. Cover the rice and soak for 10-12 hrs (NO MORE THAN 12 hrs of soaking: this will cause the rice to be too soft when steaming)
2) 2 steps steaming process: After 12 hrs, the sticky rice should be a bright purple color. Drain the soaking water. Transfer the rice onto a bamboo rice basket and place over the pot of water. Cover with a lid and steam for 5-8 minutes or until the rice has a nice bite to it but not fully cooked. Then take if off and onto a bowl. Pour COLD water on the rice and stir (just enough cold water to wet the rice ~4 cups or so). Use the bamboo basket to help you flip the rice so the bottom rice can flip up to the top for even cooking. Drain well, cover and place onto the pot of water and steam again. Steam for maybe 5 more minutes or until the rice is to your desire texture. Don't steam too long or else your rice becomes too soft.
3) Once cooked, flip the rice onto a giant plate or a clean rice bag. Spread the sticky rice and stir to release the hot steam. This process should take at least 5 minutes or so. We do this so the rice can maintain it's nice chewy texture and to prevent the excess steam from making the rice smell when it sits. Then, individual portion out the sticky rice into plastic bags (for easier grab and go eat) or place it all into a bamboo rice basket holder. Eat while warm or place in the fridge and reheat again if desire.
Best eaten with bbq meats/ soups/papaya salad. HAPPY COOKING!
Notes
The longer you soak the rice the shorter steaming time. Adjust to your desire texture. Don't soak more than 12 hrs. Cooking/texture may differ depending which rice you use.
