Sticky Rice (khao Niew) Recipe
Steamed glutenous rice. It’s your vessel to scoop up other dishes. Eat with your hands. Don’t be shy.
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Ingredients
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Sticky Rice Ingredients
Method
Cooking Instructions
- 1
Soak the rice
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 6 hours or overnight.
- 2
Drain the rice
After soaking, drain the rice in a colander and let it sit for about 30 minutes to allow excess water to drip off.
- 3
Prepare the steamer
Line a bamboo or metal steamer basket with cheesecloth or a clean kitchen towel. This will prevent the rice from falling through the holes.
- 4
Steam the rice
Add the drained rice to the lined steamer basket. Fill a pot with water and bring it to a boil. Once boiling, place the steamer basket over the pot and cover it. Steam the rice for about 20-30 minutes, or until the grains are translucent and tender.
- 5
Fluff and serve
Once cooked, remove the steamer from the heat. Fluff the sticky rice with a fork and let it cool slightly before serving. Serve warm as a side dish to scoop with other dishes.
