Sticky rice is available in long-grain and short-grain versions.
Sticky rice is a common staple of northern and northeastern Thai diets. Also known as kao niow, it is traditionally eaten with the hands and rolled into small, bite-size balls. A spicy sauce for dipping meat, fish or vegetables often accompanies this "sweet rice."
Unlike non-glutinous rice, sticky rice must be specially prepared to retain its dense and chewy texture.
Instructions
1. Rinse the rice 2-3 times. Continue rinsing until the water runs clear.
2. Place the rice in a medium-sized bowl. Cover with enough water so that it is 2-3 inches above the rice.
3. Soak the rice for 4 hours. You will find the grains expand in size and easily break between your fingers.
4. Drain the rice and spread evenly in a shallow dish.
5. Fill a steamer pot with 1-1/2 inches of water. Stack steamer rack on top of the pot and place the dish with rice on top of the steamer rack.
6. Steam the rice over medium heat for one half hour. The grains will become translucent when done.
7. Serve rice at room temperature.
Tags: steamer rack