Foolproof Thai Sticky Rice

Galley Wench's Note:

Thai sticky rice is slightly sweet and rather sticy, and fun to eat; children love it. The traditional way to eat sticky rice is to gently gather a clump of it into a ball and dip into a sauce. Do NOT use American long grain or Chinese short/medium grain. Here's an explanation of Thai sticy rice: http://importfood.com/stickyrice.html . Time indicated does not include soaking time for the rice. Although I've posted recipe to use with my Bamboo Steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups thai sticky rice (long grain)
• 1 quart water

Directions:

1. Place rice into a mesh colander.
2. Rinse the rice grains in two or three changes of cold water in a bowl until the water runs clear from the colander.
3. Place the rice into a bowl and fill with cool water to 2 to 3 inches above the rice.
4. Cover the bowl and allow the rice to soak for 6 to 8 hours.
5. Drain the rice and transfer to cheesecloth-lined steamer or pasta pot basket.
6. Set steamer on wok or pasta pot with boiling water; do not let rice touch boiling water.
7. Cover pot and steam rice, checking water level often, adding more boiling water as need; cook for 20 minutes.
8. Remove from heat and let stand, covered for 5 minutes before serving.