Naga Sticky Rice

Ingredients: Naga Sticky Rice 

Community Impact: Grown in Nagaland by PGS certified groups of 100+ small scale farmers. Sticky Rice is celebrated across Naga Cuisine in folklore food, medicine, fermented foods. Naga Sticky rice is widely used in building traditional  tribal houses. 

Processing: Manually Cleaned & Sorted by Women Farmers. 

How to Use

Boiled Rice served with Dal, Vegetable Curry, Soup,  Khichdi, Salads, Risotto, Pancakes, Rice Cakes, Idli, Dosa Batter & Desserts like Kheer, Paysum, Sweet Pancakes etc.

Rice Cooker Cooking Steps                   

1: Measure 2 cups of rice & 2 ½ cups of water into rice cooker. Allow rice to stand & soak for 30 mins to 4 hrs hours. Longer you wait, the more authentic your sticky rice will taste.                                                         

2: Toss in 1/2 teaspoon of salt, close lid & turn on rice cooker. Cook rice for 15 to 20 mins.                                               

3: Allow it to stand for 5 mins before serving.      

Using Stove

1: Measure 2 cups rice & 3 1/2 cups water into pot. Let rice soak for at least ½ to 4 hrs.  2. Add 1/2 tsp of Salt & Stir.    3: Place pot over high heat & bring water to a boil. Turn heat to medium low & cover pot, leaving lid slightly off on 1 side to              vent. Cook for 10 mins - but DO NOT stir rice while cooking.                                  4: After 10 mins, check  rice has absorbed all water by pulling rice away from center with a fork to create a hole. If still    water, cook until liquid has been absorbed.                      5: Remove pot from the heat. Serve hot.                   

Recipe: Sticky Rice Risotto Wash 1 cup Rice,  Pressure cook or Soak for ½ to 1 hour or cook in a covered container till soft & done.  Make Cashew cheese for the Risotto by blending together  ½ cup soaked Cashews & 2 tbsp miso paste (optional) with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether & just use the cashew paste. To any 1 tsp Cold-pressed oil in a saucepan, Add 3 finely chopped onions, season with some Salt, Red Pepper Flakes & Ground Black Pepper & saute until softened, about 3 to 4 minutes. Add 1 tsp minced garlic, saute for a few seconds, then add 12 sliced button mushrooms. Turn up the flame to medium-high & cook until the mushrooms have taken on a nice sheen. Add the rice, season with more salt & pepper to taste & saute for a minute. Now add 1/2 cup of water & let it cook until the water evaporates, stirring frequently. Just before thE rice dries completely, add another 1/2 cup of water. Repeat, stirring the Risotto frequently, until the rice is cooked. Add Cashew Cheese & mix well. The Risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed. Now heat 2 tsp of oil in another saucepan, saute 1 sliced onion & 1 tsp jaggery powder with a pinch of salt, until the onions turn golden brown. Top the Risotto with the caramelized onions. Serve hot.

Storage: Store in cool dry place in glass, ceramic, earthenware or steel jar preferably.