Thai | Steamed Sticky Rice
Posted on August 30, 2016
Thai sticky rice is medium grain rice grown in the northern regions of Thailand. This rice is not cooked "in" water, rather "above" water by steaming. I used a bamboo steamer but have also used a rice cooker with a steaming insert and it worked fine.
Yield: 4 servings
2 cups Thai glutinous (sweet) rice
Wash the rice in several changes of water until the water runs clear. Soak the rice in 3 cups of water for at least 2 hours, and then drain.
Pour water into a wok or large pot to a depth of 3 inches and heat over medium-high heat to a strong simmer. Place a bamboo steamer in the wok or place a steamer insert into the pot. Steamer should not touch the surface of the water. Line the steamer with two layers of cheesecloth. Place the drained rice onto the cheesecloth and cover. Steam over simmering water until the rice is tender and cooked through, 25 to 30 minutes.
(Ref. "Steamed Sticky Rice" recipe from Sur La Table class "Fabulous Thai Flavors".)