Thai Sticky Rice Recipe Steamer Tips

THAI STICKY RICE (KHAO NIAO) RECIPE

Steps:

• Remove from heat, and flip bundle over once more so that the folded over parts of cheesecloth are facing you. Transfer rice to a heatproof bowl and cover it with a plate (you can discard the cheesecloth at this point, or if you used a bamboo steamer and wish to use the steamer basket as a serving vessel, keep the rice in its cheesecloth parcel and unwrap it right before serving). Let rice cool slightly for 10 to 15 minutes before serving. Serve immediately.

THAI STICKY RICE RECIPE & STEAMER TIPS

Steps:

• Rinse the rice a few times by running water over it, swishing it around, and draining out the water as much as you can, and repeating it, until the water looks more clear.
• Soak the sweet rice in water with a few inches above it (make sure you have room above it cuz the rice will expand as it soaks) for at least 4 hours to overnight.
• Fill a saute pan, or pot with a few inches of water. Bring it to a boil.
• Place the splatter guard on top of the pot, and spread out the rice in a thin layer.
• Place another pot or bowl on top of the splatter guard, so it covers the rice, but doesn't touch it (see in pic above).
• Let the rice cook for about 12-18 minutes or so, depending on your stove top, until it's sticking together and cooked through.
• Using a spatula, flip the rice over in sections, so the other side of the rice cooks for about 3 minutes or so. I like to taste it to see if it's reached the sticky, chewy texture.
• If you have a steamer pot, you can follow the same steps as above, but make sure you put a cheesecloth, or something in the steaming area, so your rice doesn't fall through the large steamer holes.
• Fill the aluminum pot with a few inches of water, and bring it to a boil.
• Wet the bamboo part of the steamer until it is damp to the touch.
• Add the sticky rice to the basket, and press it down.
• Find a lid that covers the sticky rice, but doesn't touch it. It doesn't have to fit perfectly. As long as the rice is covered and the lid isn't touching the rice.
• Let the rice cook for about 18-20 minutes, depending on your stove top. Then gently flip the rice over by taking off the basket and gently jiggling the basket until the rice shifts, and it flips over, so the other side of the rice can cook.
• Cook the rice for another 5 minutes or so, until all the rice is sticky, and cooked through.

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.

STEAMED STICKY RICE (KAO NIAOW)

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.