Most “sticky” rice is short grain, like the kind you eat at sushi. And fragrant rice are usually long grain like jasmine or basmati. Thai sticky is uniquely fragrant, sticky and long grain. It only grown in the region between Thailand and Vietnam. And it’s one of the few rice varieties that you actually steam. It soaks up much of its water during the soaking process. Although we call most rice steamed rice, it’s almost all boiled. A Thai sticky rice steamer is the best tool for cooking sticky rice and they are cheap to buy.
1Add 4 cups of sticky rice in a medium bowl and cover with 8 cups of room temperature water. Soak the for at least three hours, preferably overnight.
2Thai Bamboo sticky rice steamer is two pieces. An aluminum pot and a bamboo basket. Add four cups of water to the pot and place it over high heat.
3When ready to cook, transfer the soaked rice into the bamboo basket of the pot. Give the basket a strong downward tap to seat it well against the bottom of the basket.
4Once the water in the pot comes to a boil, insert the basket into the pot and cover with a medium pot lid. Steam for 10 minutes or until the rice starts to become sticky then give the rice a flip. Flipping means you grip the basket by the sides jerk up and slightly forward like you are flipping a pancake. Let the rice ball steam for another 10 minutes or until the rice is soft and yields to the touch. Be careful not to get burned by the steam as you’re lifting the lid off the basket. Remove from heat, rest for 10 minutes covered and serve warm.