Sticky Rice
This authentic Thai sticky rice (khao niao) is a staple of northeastern Thai cuisine, cherished for its wonderfully chewy texture, moist finish, and subtle, comforting flavour. By soaking the glutinous grains overnight and steaming them in a traditional bamboo basket, you achieve a perfectly soft, sticky result that is traditionally kept in a woven container to stay warm throughout the day.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
A traditional bamboo steamer (huat) is ideal, but any steamer setup that allows steam to circulate around the rice, such as a colander lined with cheesecloth over a pot, will also work effectively.
After cooking, transfer the sticky rice to a traditional woven basket or a thermos to keep it warm and prevent the grains from drying out or forming a hard crust.
Sticky rice is a versatile staple traditionally eaten by hand throughout the day, often paired with grilled meats, salads, or spicy dipping sauces.
The texture should be firm yet soft and perfectly glutinous; adjust the steam time slightly if your grains require extra tenderness.
Soak Rice
Submerge the glutinous rice in water and soak for 4 to 5 hours or overnight to ensure optimal hydration.
Prepare Steamer
Fill a pot about one-quarter full with water, place a bamboo steamer on top, and bring the water to a boil over medium heat.
Transfer Rice
Drain the excess water from the soaked rice and transfer it directly into the bamboo steamer basket, spreading it out evenly.
Steam
Cover the steamer with a clean, fine cloth and a pot lid to create a seal, then steam for 15 to 20 minutes once the water is boiling.
Check and Fluff
Carefully remove the lid and cloth, test a grain to ensure it is cooked, then gently fluff the rice with a spoon.
Serve
Transfer the fresh sticky rice to a traditional basket or thermos to maintain warmth and texture until ready to serve.
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Ingredients
| Glutinous Rice | 1 kg |
| Water | As needed |
