Khao Niaw (Sticky Rice)
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two
2
Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours)
3
Pour off the soaking water
4
Put the rice in a fine-mesh strainer set inside a large bowl
5
Fill the bowl with enough cool tap water to cover the rice by an inch or two
6
Use your hand to gently stir the rice, then lift the strainer from the bowl
7
The water in the bowl will be cloudy from the rice starch
8
Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear
9
You'll probably have to change the water two or three times
10
Drain the rice
11
Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches
12
Bring it to a boil over high heat
13
Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth
14
Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle
15
Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot
16
Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes
17
(Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process
18
) Transfer the rice to a small cooler or large bowl covered with a plate
19
Wait about 15 minutes before digging in
20
The sticky rice will stay warm for an hour or so
21
You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away
22
Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two
23
Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours)
24
Pour off the soaking water
25
Put the rice in a fine-mesh strainer set inside a large bowl
26
Fill the bowl with enough cool tap water to cover the rice by an inch or two
27
Use your hand to gently stir the rice, then lift the strainer from the bowl
28
The water in the bowl will be cloudy from the rice starch
29
Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear
30
You'll probably have to change the water two or three times
31
Drain the rice
32
Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches
33
Bring it to a boil over high heat
34
Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth
35
Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle
36
Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot
37
Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes
38
(Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process
39
) Transfer the rice to a small cooler or large bowl covered with a plate
40
Wait about 15 minutes before digging in
41
The sticky rice will stay warm for an hour or so
42
You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away