Sticky Rice
In Thailand, glutinous rice, known as khao neow (ข้าวเหนียว) is often eaten by people in northeastern Thailand as a staple food. In most other areas of the country people prefer steamed long-grain white rice. However, sticky rice can be found everywhere as a specialty food, and it is an important ingredient in many of our famous desserts, including mango with sweet coconut sticky rice. This recipe shows you that making sticky rice at home is quite easy, using the pots and utensils that you probably already have in your kitchen.
Yield: 5 cups
Prep time: 2 Minutes
Cooking time: 45 Minutes
Ready in: 47 Minutes
Ingredients:
- 3 Cups Glutinous Rice
- 6 - 8 Cups Water
Basic Directions:
1) Place the rice in a large bowl or pot and cover with about 2 times as much water as rice. Soak the rice for at least 4 hours, or over night.
2) Put the rice in a cheesecloth bag steam in a vegetable steamer for at least 45 minutes.
3) After cooling, the rice will be soft, chewy, and sticky. To keep it that way you should keep it covered with a damp cloth at room temperature.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=53