Rinse the rice thoroughly in cold water until the water runs clear, then soak for at least 4-6 hours or overnight. This soaking process is essential for achieving the proper sticky texture. After soaking, steam the rice for 25-30 minutes or cook in a rice cooker with slightly less water than regular rice.

This rice is perfect for making Korean yakshik (sweet rice with nuts and dates), Korean rice cakes, and sticky rice balls. You can also use it for Chinese sticky rice dishes or Thai mango sticky rice. Many customers at Korean supermarket Madrid use it for special occasion desserts and ceremonial foods.

This product pairs beautifully with sweet ingredients like red bean paste, chestnuts, jujube dates, and honey for desserts. For savory dishes, it works well with mushrooms, soy sauce, and sesame oil. The Korean food delivery trend in Europe has made these pairing ingredients more accessible.

Store the uncooked rice in an airtight container in a cool, dry place for up to one year. One cup of dry rice serves 2-3 people as a side dish or dessert. Once cooked, refrigerate leftovers for up to 3 days, though the texture is best when served fresh and warm.