Steamed Sticky Rice Kao Niaow Food

STEAMED STICKY RICE (KAO NIAOW)

Steamed Sticky Rice (Kao Niaow) image

Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick up a chunk of meat or vegetable.

Categories Rice Side Steam Quick & Easy Gourmet Sugar Conscious Low Sugar Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 3

Ingredients

4 cups raw Thai sticky rice (26 oz)
Special Equipment
cheesecloth

Steps:

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours.
Drain rice and put in a steamer basket (see cooks' note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

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