- 1 cup of glutinous rice per serving
- 1L of water
- 1 rice cooker or a pressure cooker and 1 bamboo streamer basket
Rinse rice until water runs clear.
Soak the rice in a bowl of cold water for 8 hours or overnight or for 3 hours in hot water after rinsing. Drain the rice thoroughly.
Filled with a little water in a pressure cooker or rice cooker, water will boil andproduce steam throughout the cooking rice.
Place a towel on the bamboo steamer basket and then add the rice and place the basket on the pan (the bottom of the basket should not touch water). Cover and cook for 25-30 minutes.
Occasionally, stir the rice gently with a spatula without breaking the grains.
Anecdotes: In Laos, sticky rice is called khao niao. It is prepared by soaking for several hours followed by a steaming in small containers bamboo. This gives a rice that is sticky but dry rather than wet and gelatinous as a non-glutinous varieties. It uses the fingers of the right hand for eating by stuffing rice into his palm. The khao niao is also eaten with desserts. The khao niao moon is made khao niao steamed with coconut milk, who can be served with a mango or a ripe durian. Finally the khao niao Kluay is made with banana and khao niao stewed together, usually with coconut milk. Thais use toasted glutinous rice (kao kua) to bring a touch of nutty flavor to many dishes. It’s the basis, in Isan, of the making traditional of sato, or rice wine.
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