How to Cook Sticky Rice - Hot Soak Method
This is now my favourite way to cook sticky rice. It does not require any advance planning, and yields absolutely perfect results. Sticky rice is a must-have side dish for Thai people whenever we have grilled or barbecued meats, laab or papaya salad!
Ingredients
- 1½ cup Thai white glutinous rice, or however much you are cooking, see note 2
Notes
- If using a regular steamer rack, you'll need to line it with a muslin or tea towel to prevent the rice from falling through the holes. Make sure the cloth is wet, which will prevent the rice from sticking to the cloth. You can also use a traditional bamboo cone steamer. See the video tutorial for what this looks like.
- Thai sticky rice is often labeled as "glutinous rice" or "sweet rice". Look for long grain rice that is opaque, and it should be a product of Thailand.
Instructions
- Bring plenty of water to a FULL rolling boil; you need enough water to submerge your rice by about an inch.
- Meanwhile wash your sticky rice by placing the rice into a large mixing bowl, adding plenty of room temp water and swishing the rice around until the water is cloudy. Pour off the water and repeat the washing at least 3-4 times until the water runs mostly clear. Drain the rice well and then put the rice in a heatproof bowl.
- Pour the boiling water over the rice until it comes up to ½ - 1 inch above the rice. (You don't need to be precise, but don't add an excessive amount of water) Give the rice a stir to break up any lumps, then let it soak for 20 minutes.
- Meanwhile, set up your steamer and bring your steaming water to a boil. If using a cloth-lined steamer rack, make sure the cloth is wet so the rice won't stick to it. If using the bamboo cone steamer, soak the steaming basket beforehand also. (See the video tutorial above to see the correct set up if this is your first time steaming sticky rice.)
- Once the rice is done soaking, rinse the rice with cool tap water to remove any starch that might have come out during the soaking, then drain.
- Place the drained rice into your steamer, and use your finger to make a hole in the center to eliminate the "thick middle" that would take a longer time to cook. Steam over boiling water for 20-30 minutes depending on the amount of rice. Check the middle part of the rice, and if there are no more opaque centers, it's done and ready to serve!
- Serving tip: Keep the rice covered with a tea towel while it's on the table so it will stay warm and moist.
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