Steamed Thai Sticky Rice
A versatile sticky rice recipe, perfect for both sweet and savory dishes, prized for its natural sweetness and chewy texture.
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Instructions
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Start boiling water in a large wok or pot, filling it 1/3 full.
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Rinse sticky rice in a fine mesh strainer for 1 minute.
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Place the rinsed rice in a large bowl, add water at least 3 inches above it, then cover and refrigerate to soak for a minimum of 6 hours or overnight.
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Drain the soaked rice and arrange it evenly in a bamboo steamer or insert lined with cheesecloth or coffee filters.
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Once the water in the wok is almost boiling, reduce heat to medium-high. Place the lined steamer with rice over the boiling water, cover, and steam for 30 to 35 minutes until translucent and tender, checking for any chalky white grains that may require an additional 5 to 10 minutes of steaming.
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Serve immediately and cover any leftovers promptly to prevent hardening.