Longan sticky rice

Ingredients for 6 servings:

• 2 cup(s) rice (sticky rice)
• 6 cups water
• 20 fruits (longan), dried or smoked
• ¼ cup(s) rice wine
• 1 ¼ cup(s) water
• 1 tbsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 10 minutes

Taiwanese sticky rice recipe

Let the sticky rice soak in the 6 cups of water for at least 8 hours (follow the preparation instructions on the package if necessary). In the meantime, prepare the longan. To do this, remove the husk and separate the flesh from the kernel. The kernels and husks are inedible and should be thrown away. Set the flesh aside until the next step. After the soaking time, drain the water from the rice. Now cook the sticky rice. This can be done either in a regular pot or, better yet, in a rice cooker. Add the water and rice wine to the rice in the quantities mentioned above, along with the longan, and cook over low heat for about 25 minutes. The cooking time may vary slightly. Stir the rice occasionally and check if it is done, i.e., slightly soft and sticky. Just before the end of cooking, add the sugar and mix in. If you like it very sweet, use 2 tablespoons; if you prefer a moderately sweet dish, use 1 tablespoon of sugar (the longan already have a sweetness of its own). Remove the rice from the heat and serve either warm or cold. To serve beautifully, line a dish or bowl with plastic wrap, press the rice into it, then turn it out onto a plate and peel off the plastic wrap (without the wrap, the rice will stay in the dish/bowl). Longan sticky rice is a sweet dish eaten in Taiwan primarily as a dessert or small sweet snack. It’s quite simple to prepare, and the sticky rice can be stored for several days and eaten cold as often as desired.