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Foolproof Thai Sticky Rice

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“Thai sticky rice is slightly sweet and rather sticy, and fun to eat; children love it. The traditional way to eat sticky rice is to gently gather a clump of it into a ball and dip into a sauce. Do NOT use American long grain or Chinese short/medium grain. Here's an explanation of Thai sticy rice: http://importfood.com/stickyrice.html . Time indicated does not include soaking time for the rice. Although I've posted recipe to use with my Bamboo Steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place rice into a mesh colander.
  2. Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
  3. Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
  4. Cover the bowl and allow the rice to soak for 6 to 8 hours.
  5. Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
  6. Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
  7. Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
  8. Remove from heat and let stand, covered for 5 minutes before serving.

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