Serving Size: 6
3 c Long grain sticky (glutinous) rice
- In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110F) 2 hours. The longer soak allows more flavor to develop.
- Drain rice and transfer to a Southeast Asian rice steaamer basket or lined sieve (see note). Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice NOT TOUCH boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
- Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)
- Note: There are a few options for steaming sticky rice: If you can't find conical baskets used for cooking sticky rice as well as the lightweight pot the basket rests in as the rice steams. Otherwise, use a large sieve lined with cheesecloth or muslin and put it over a large kettle of water. In Thailand and Laos, cooked sticky rice is kept warm and moist during the meal by serving it in small covered baskets, which can also be found in some Southeast Asian markets.
copyright 2008 galanga.com
