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 the water overnight or at least 3 hours.
– Once ready to cook, drain all the excess water.
– Fill the water up to half 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 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 becomes cooked and soft. Approx 25-35 minutes.
– Remove from the heat. Fold and turn the cooked sticky rice for 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 uses The traditional Thai bamboo container called “Kra-tip”. You can keep the cooked Sticky Rice warm for ages, easily clean and it’s rarely stuck on to the bottom.
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