Steaming Thai Sticky Rice
Sticky rice, or glutinous rice, is defined by its lack of amylose, which makes it cling together once cooked. Mastering the soak and the steam allows you to serve it in traditional spheres that can be pulled apart by hand.
Commit to the soak time.
If you skip the four-hour soak, the center of the grains will remain hard and chalky regardless of how long you steam them. Start this in the morning for a dinner side.
- bamboo steamer basket
- large stockpot or wok
- cheesecloth
- mixing bowl
What goes in.
- 2 cupsraw Thai glutinous rice
- 4 cupscold water (for soaking)
The importance of indirect heat
Keep the rice in a cheesecloth-lined basket above boiling water. This prevents the starch from dissolving into a porridge and keeps the grains distinct but tacky.
The method.
Rinse the rice
Place rice in a bowl and cover with cold water. Agitate with your hand, drain, and repeat until the water runs clear. This removes excess surface starch.
Soak the grains
Cover the rinsed rice with fresh cold water by at least two inches. Let it sit on the counter for 4 to 6 hours. The grains will soften and turn opaque white.
Prepare the steamer
Fill your stockpot or wok with about three inches of water. Line the bamboo basket with dampened cheesecloth, leaving enough overhang to fold over the rice.
Steam the rice
Drain the rice and spread it evenly in the basket. Fold the cheesecloth over the top. Set over boiling water, cover, and steam for 15 minutes.
The flip
Carefully remove the lid, flip the rice mass over using a spatula, re-cover, and steam for another 10 minutes until the rice is shiny and fully translucent.
Other turns to take.
Toasted Sesame
Toss the finished rice with a tablespoon of toasted sesame seeds and a pinch of salt before serving.
When it doesn't go to plan.
Test for doneness by eating a grain; it should have a firm, chewy texture with no hard core.
Do not let the water in the bottom pot boil dry; keep a kettle of hot water nearby to top it up if necessary.
Keep the rice covered in a damp cloth after cooking to prevent the top layer from drying out.
The ones that keep coming up.
Can I use a rice cooker?
Standard rice cookers are designed for jasmine or short-grain white rice. The water-to-grain ratio for sticky rice is difficult to balance in a pressurized cooker and often results in mush.
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