Foolproof Thai Sticky Rice Food

HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)

Steps:

• The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
• Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
• Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
• After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
• Enjoy Thai sticky rice while it's hot and fresh.

FOOLPROOF THAI STICKY RICE

Steps:

• Place rice into a mesh colander.
• Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
• Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
• Cover the bowl and allow the rice to soak for 6 to 8 hours.
• Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
• Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
• Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes before serving.