The good news is that it's easy to do!
The unfortunate news is that if you buy a packet from a supermarket and follow the instructions on the back of the packet, you'll probably never get authentic sticky rice (especially if it tells you to boil it)!
Goodness knows why, as it's so easy to steam! See below for how to cook Thai sticky rice and get an authentic result - if you've never had it before, don't expect it to be like any other rice you've ever had - it's literally like a big sticky lump of glued-together chewy rice grains (I'm really selling it here, right?!) - but if it's like that, then you've done it right!
Ingredients
- 55-75g of rice per person (depending on appetites!)
Method
1. Put the rice into a bowl, jug or pan of water, swish vigorously with your hand and then drain off as much water as you can (the rice will stay at the bottom). Do this several times until the water becomes clear.
2. Cover with about triple the amount of water, and leave to soak for four to twelve hours (you can just about get away with three hours at a pinch!).
3. Drain the rice and steam for 25-35 minutes (small quantities need less time, but it won't hurt to steam it for longer, unlike when you boil rice so if you're not sure, just steam it for 35 minutes). I find it is best to put the rice into a small colander with very small holes in it, and I give it a quick spray/wipe with oil first to stop the rice from sticking to it, then put the colander into the steamer. You could use a seive instead. If we're being 'arty farty' we use a ramekin to shape the rice before plating!
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