How to make sticky rice
Thai sticky rice is an easy dish to makeSticky rice or sweet Thai rice is a simple and delicious part of Asian cuisine. But many people are hesitant to make it at home because they are used to boiling rice. The good news it's easier than you think.
If you're a fan of this traditional Asian dish, you can learn how to make sticky rice at home with a minimum of fuss -- and delicious results.
If you want to be authentic, you can use a bamboo steamer. But you can get the same tasty results with a standard western steamer or a bowl set into a larger pot and some cheesecloth.
Here are two approaches to the question of how to make sticky rice.
For every 2-3 servings, you'll need 1 cup Thai sweet rice (also called sticky rice) available in most Asian grocery stores.
Although all kinds of rice are good, and are a traditional part of Asian cooking, only sweet Thai rice will work for this recipe.
The Traditional Method Using a Steamer:
Soak the sticky rice in enough water to cover the rice.
Soak the rice overnight.
Put water in the bottom of the steamer and cover the steam section with cheese cloth or muslin cloth.
Pour the sticky rice onto the cheesecloth
Cover the steamer with the lid and put it on the stove on medium high,
Steam for about a 20 minutes
Rice will be translucent when done
The Microwave Method:
Soak the sticky rice for 10 minutes in warm water in a microwave-safe glass bowl. Be sure the rice is completely under water. (But only just -- too much water will make gooey rice instead!)
Cover the bowl with a dish and cook in microwave for at full power 3 minutes.
Stir the rice. Some of the rice will be translucent some will still be mostly white
Cover and cook for another 3 minutes.
Check and see if it is done. When cooked, all the rice should be translucent.
Cook, stir and check every 3 minutes until done.
Sticky rice can be served with vegetables, meat or fish. Almost any Asian dish will go well with it.
Or to finish a Thai meal in style, a topping of cooked mangoes with ginger turns plain sticky rice into a special dessert.