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Thai Recipes > Rice > Steamed White Sticky Rice 1 March 2006

Posted by cath in help, Info and Cooks Notes, not spicy, Recipes, Thai food, thai salad.

Not SpicyKhaaw Neow
White Sticky (Glutinous) Rice

Serves 4-6

You will need:
1 scoop (i.e. a small cup or a yogurt pot) of white sticky rice per person
A large bowl for soaking
A steamer or equivalent
A large plate or tray for serving

Preparation and Cooking:

  1. Begin by washing the sticky rice in the bowl until the water runs clear
  2. Soak the sticky rice in water for at least 8 hours (this is best to do overnight, changing the water in the morning)
  3. Once soaked, drain the sticky rice and place it in the top part of the steamer (if the steamer has very large holes and the rice easily falls through, then use a muslin cloth under the rice to hold it in)
  4. Bring the water in the bottom of the steamer to the boil, once it is boiling it will start to cook the rice
  5. When steam comes through the sticky rice put the lid on the steamer
  6. Steam for about 20-30 minutes
  7. Remove lid and carefully after about 20-25 minutes, lift off the top layer of rice and test some rice from the centre – if it is not hard in the middle then it is cooked
  8. If the rice is still hard in the middle, replace the lid and cook for another 5-10 minutes until it’s done (the time will vary depending on the amount of soaking, and the amount of rice being cooked)
  9. Once cooked, turn the heat off and turn out the sticky rice onto a large plate or tray
  10. Using a spoon or fork, move the rice around, spread it out and turn it over, you are aiming to get rid of all the hot steam, if you do not do this the rice will go soggy
  11. The rice is now ready to serve warm or can be kept covered by a tea towel to serve later.

How to eat:
Sticky rice is traditionally eaten using your hands. A small amount is picked up and squeezed to form a small shovel about the size of teaspoon, which is held between the thumb and forefinger and used to scoop up some salad into a bite-sized portion of rice and salad

Steaming Equipment:
If you don't have a steamer, you can use a metal sieve fitted (closely) over a pan of water with a close fitting lid.

Tip! Steaming the rice requires that the steam is forced up through the rice ‘cake’, so any gaps between the pan and the steamer will slow down this cooking process.


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