CLASSIC STICKY RICE
CLASSIC STICKY RICE
Classic Sticky Rice
Ingredients:
180 gram Sticky Rice
2 litre Water
Equipment:
-A set of steamers
-A wooden spatula or wooden spoon.
Method
– Soak the glutinous rice in water overnight or for at least 3 hours.
– Once ready to cook, drain all the excess water.
– Fill the water up to halfway from the bottom of the steamer pot.
– Put the glutinous rice in the collider layer. Make sure you drain all the excess water out. Close the lid.
– Bring the water to a boil. Then use the wooden spoon to fold and turn the rice gently from the bottom to the top.
– Close the lid and wait for approx 5-7 minutes. Then fold and turn the rice again.
– Close the lid and wait for approx 5 minutes. Then fold and turn the rice again.
– Fill the water in the bottom pot if it has evaporated.
– Keep doing this until the rice is cooked and soft approx 25-35 minutes.
– Remove from the heat. Fold and turn the cooked sticky rice for a further few minutes to release the heat and quickly cool the temperature down (caution! The cooked rice can be very hot).
– Transfer the sticky rice into a container, best to serve immediately. Otherwise, re-heat in the microwave once you are ready to eat.
Tip:
I use the traditional Thai bamboo container called “Kra-tip”. You can keep the cooked Sticky Rice warm for ages, easily cleans and it’s rarely stuck on to the bottom.
