Steamed Sticky Rice
Working with glutinous rice is all about patience. If you rush the soaking process, the center of the grain stays chalky and hard even after a long steam.
The grain needs to wake up
Do not skip the soak. It is the only way to ensure the grains steam evenly all the way through.
- Bamboo steamer
- Wok or large pot
- Cheesecloth or thin cotton liner
- Large mixing bowl
What goes in.
- 2 cupsThai glutinous rice
- As neededWater for soaking and steaming
Hydration is half the battle
Soak the rice for at least 4 hours in cold water. Once in the steamer, flip the entire mass of rice halfway through to ensure the top layer cooks as thoroughly as the bottom.
The method.
Wash the rice
Rinse the grains in cold water three or four times, swirling with your fingers until the water runs clear. This removes excess starch that would otherwise make the rice gummy instead of chewy.
Soak
Place the rinsed rice in a bowl and cover with 2 inches of water. Let it sit at room temperature for at least 4 hours, or overnight if you prefer.
Prep the steamer
Fill your wok or pot with enough water to reach just below the base of your bamboo steamer. Line the basket with cheesecloth to prevent grains from slipping through the slats.
Steam
Drain the rice and spread it into the lined basket. Cover with the lid and steam over high heat for 15 minutes.
Flip
Open the lid, use a paddle to flip the rice cake over, and steam for another 10 to 15 minutes. The grains should look glassy and feel firm but tender when pressed.
Other turns to take.
Coconut Sweet Sticky Rice
After steaming, fold in warm coconut milk mixed with a pinch of salt and sugar while the rice is still hot.
When it doesn't go to plan.
If you do not have a bamboo steamer, a stainless steel steamer rack lined with cheesecloth works, but it lacks the vapor-wicking properties of bamboo.
Keep the lid tight. If steam escapes too quickly, your rice will take much longer to soften.
Do not overcook; if the grains start to lose their individual shape, you have gone too far.
The ones that keep coming up.
Can I use regular white rice?
No. You must use 'glutinous' or 'sticky' rice. Long-grain jasmine rice does not have the same starch composition and will not hold together.
How do I keep it warm?
Keep it in the bamboo basket with the lid on, or wrapped in a clean, damp towel to prevent it from drying out and turning hard.
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